2 c. seasoned croutons
1 1/2 to 2 c. grated cheddar cheese (4 oz. = 1 c.)
1 1/2 lb. sausage
5 eggs
1 tsp. dry mustard
Dash of pepper
1/2 c. evaporated milk
1 tsp. salt
1/4 tsp. onion powder

Spread croutons on bottom of 13 x 9 inch pan. Sprinkle with cheese. Brown and drain sausage. Sprinkle over cheese. Beat eggs, add milk and rest of ingredients. Pour over sausage. Refrigerate a few hours or overnight. When ready to bake, pour 1/2 can of mushroom soup mixed with 1/2 can (small) evaporated milk. Bake at 325 degrees for 1 1/2 hours. Let set 10 minutes before serving.