2 c. herb croutons
1 lb. bulk sausage, cooked & well drained
4 eggs, lightly beaten
2 1/2 c. milk
1 tsp. dry mustard
6 oz. grated Cheddar cheese
1 can cream of mushroom soup

Line bottom of casserole with croutons. Cover with layer of cooked sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run knife through mixture as you would to marble cake batter.

Cover and refrigerate overnight. Bake uncovered at 325 degrees for 1 hour and 15 minutes. Mixture should be firm in center and brown on top. Serves 8.