• 2 ½ cups herb seasoned croutons

• 2 cups shredded sharp cheddar cheese

• ¼ # sliced mushrooms

• 2 # bulk sausage

• 6 eggs

• 2 ½ cups milk

• 1 10.5 oz. can cream of mushroom soup

• ¾ t. dry mustard.

Arrange croutons in single layer in bottom of dish.  Sprinkle cheese and mushrooms evenly over croutons.  Cook sausage in large skillet,
breaking into chunks until browned. Drain thoroughly on paper towel.
Place sausage over cheese and mushrooms. Beat eggs, milk, soup, and mustard.
Pour over sausage.  Bake in 8 x 8
baking dish 1 ½ hours at 300 degrees.