2 c. herb croutons
4 eggs, lightly beaten
2 1/2 c. milk
1 lb. Owens sausage, cooked & well drained
1 tsp. dry mustard
1 1/2 c. (6 oz.) shredded cheddar
1 (10 3/4 oz.) can mushroom soup

Line bottom of greased 9 x 13 inch baking dish with croutons. Cover with sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run a knife crosswise through mixture as you would to marble cake batter. Cover and refrigerate overnight.

When ready to bake, preheat oven to 325 degrees. Bake uncovered 1 hour and 15 minutes or until firm in center and brown on top. Let stand 5 minutes before cutting into squares.