2 1/2 c. herb croutons or frozen hashbrowns
2 c. shredded cheese
2 lb. bulk sausage
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can mushroom soup
1/2 c. milk

Place croutons in 9 x 13 inch greased dish. Top with cheese and browned sausage. Beat eggs with mustard and 2 1/2 cup milk. Pour over and refrigerate overnight.

Next day add soup diluted with 1/2 c. milk, pour over and bake 300°F for 1 1/2 hours.