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

Cook crumbled sausage thoroughly and drain. Place croutons in bottom of 9x13 baking dish. Cover with cooked sausage.

Combine eggs, 2 1/2 cups milk and dry mustard. Pour over sausage. Sprinkle with cheese.

Combine mushroom soup with 1/2 cup milk and pour over cheese. Run knife through mixture.

Cover and let set in refrigerator overnight. Bake uncovered at 350 degrees for 45 minutes to 1 hour. (Should be firm in center and brown on top.)