2 1/2 c. salad croutons
2 c. shredded Cheddar cheese
2 lbs. seasoned sausage
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 can cream of mushroom soup
1/2 c. milk

Place croutons in greased 9 x 13 inch pan. Sprinkle cheese over croutons. Fry sausage and drain; put on cheese. Beat eggs, mustard, and 2 1/2 cups milk. Pour over meat. Cover and refrigerate overnight. Next morning, mix 1/2 cup milk with mushroom soup and pour over mixture in pan. Bake at 350 degrees for 1 1/2 hours. Serves 6-8.