Ingredients
1 lb. bulk pork sausage (or more)
4 eggs
2 1/4 cups milk
2 1/2 cups shredded Cheddar cheese
1/4 tsp. dry mustard
1 can cream of mushroom soup
1 small can sliced mushrooms (drained)
3 cups herb croutons
Pepper to taste
Preparation
Place croutons in the bottom of a 9"x13" pan. Brown the sausage, break into small pieces, drain and spread evenly over top of croutons. Sprinkle cheese evenly over sausage. Beat eggs with milk and mustard. Pour over all ingredients in pan. Cover and refrigerate overnight.
Just before putting in oven place sliced mushrooms over top, mix soup with 1/2 can of milk. Pour evenly over casserole.
Bake uncovered at 300 for 1 1/2 hours
