1 1/2-2 lb. bulk pork sausage
3 c. plain croutons (or 8 slices toasted bread, cubed)
2 1/2 c. milk
4 eggs
3/4 tsp. dry mustard (optional)
2 c. or less American cheese, shredded
1 can cream of mushroom soup
1/2 c. milk

Spray 9 x 13 inch pan. Layer croutons or bread. Browned sausage and cheese. Beat 4 eggs, milk 2 1/2 cups and mustard. Pour over above. Refrigerate overnight. Next day beat soup and milk (1/2 cup). Pour over top. Bake 1 1/2 to 2 hours at 300 degrees.