2 1/2 c. herb croutons
2 lb. sausage, cooked
3/4 tsp. dry mustard
1 can cream of mushroom soup
2 c. sharp cheddar cheese, grated
6 eggs
2 1/2 c. milk
4 oz. can chopped mushrooms

Preheat oven to 300 degrees.

Arrange croutons in an 11 x 13 inch buttered dish. Top with grated cheese and sausage. Beat eggs and remaining ingredients. Pour over sausage; refrigerate overnight.

Bake for 1 1/2 hours at 300 degrees. Serve in squares. Makes 8 to 10 servings.