2 1/2 c. herbed croutons
1 1/2 lbs. bulk sausage or links, cut up
3/4 tsp. dry mustard
1/2 c. milk
2 c. shredded cheese
4 eggs
2 1/2 c. milk
1 c. mushroom soup
Salt and pepper

Place herbed croutons in greased 9 x 13 inch pan. Top with cheese. Brown sausage; drain and place on top. Beat egg with 2 1/2 cups milk; pour over. Refrigerate overnight. Next day, dilute soup with milk and pour over. Bake at 300 degrees for 1 1/2 hours. Serves 8.