2 1/2 c. herbed croutons
2 c. shredded med. sharp cheese
2 lb. sausage, seasoned to your taste (bulk)
4 eggs
3/4 tsp. dry mustard
2 1/2 c. milk
1 c. mushroom soup
1 sm. can mushrooms

Place croutons in greased 9 x 13 inch pan, top with cheese. Cook sausage in skillet until brown; drain on paper toweling. Place sausage over cheese. Beat eggs; mix with mustard, milk, mushroom soup and mushrooms. Pour over sausage. May be refrigerated overnight, if desired. Bake in preheated 300 degree oven for 1 1/2 to 2 hours or until hot. Great for brunch.