2 1/2 c. Pepperidge Farm croutons
2 1/2 c milk
1/1 tsp. dry mustard
4 eggs
2 lbs. seasoned bulk sausage

(I substituted lean ground beef for sausage and seasoned it with sage, Italian seasoning and pepper.)

Fry off the meat - drain the fat off and pat with paper towels.

Butter a 9x13x2 pan. Put croutons on the bottom evenly. Distribute meat evenly over the top. Over this put 2 cups shredded American or Cheddar cheese.