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Submitted by: Cathie Sondag from Harlan, IA
Originally shared on the web 03/21/2011

2-1/2 c. seasoned croutons
2 c. shredded Cheddar cheese, divided
1-1/2 lb. ground sausage, browned
6 to 8 eggs
2-3/4 c. milk, divided
3/4 t. dry mustard
1/2 t. salt
1/8 t. pepper
10-3/4 oz. can cream of mushroom soup

Arrange croutons in a greased 13"x9" baking pan. Top with 1-1/2 cups shredded cheese, then with sausage. Blend together eggs and 2-1/4 cups milk in a large bowl; add mustard, salt and pepper and mix well. Pour egg mixture over sausage; cover with aluminum foil and refrigerate overnight. Just before baking, blend together remaining milk and soup and pour over egg mixture; sprinkle with remaining cheese. Bake at 350 degrees for one to 1-1/2 hours. Serves 8.