1 1/2 lb. bulk pork sausage
2 1/2 c. herb seasoned croutons
2 c. sharp cheddar cheese, shredded
4 eggs
2 1/4 c. milk
3/4 tsp. dry mustard

Break sausage and fry; drain on paper towel. Grease 9 x 13 inch pan. Spread croutons on bottom, then sausage and cheese. Beat eggs with milk and mustard. Pour over mixture. Cover and refrigerate overnight. Bake at 300 degrees for 1 1/2 hours.