1 lb. bulk sausage, browned and drained
2 c. herb croutons
4 eggs
2 c. milk
1 tsp. dry mustard
8 oz. grated Cheddar cheese
1 can cream of mushroom soup

Place croutons on bottom of 13 x 9 x 2 inch baking pan. Sprinkle sausage over croutons. Then mix: milk, mustard, cheese, eggs and soup. Place in refrigerator overnight. Bake at 325 degrees for 45-60 minutes. Great served with fruit on the side. This recipe was given to me by a good friend Peggy Varner.