2 1/2 or 3 c. seasoned croutons
2 c. shredded Cheddar cheese
2 lbs. sausage, browned and drained
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can mushroom soup
1/2 c. milk

Place shredded cheese in a greased 9 x 13 inch pan and layer in sausage. Mix together eggs, mustard and milk to pour over the sausage. Refrigerate overnight in a covered pan. In the morning, mix the soup and 1/2 cup milk and spread over the top. Bake uncovered at 300 degrees for 1 1/2 hours.