Categories: Breakfast, Eggs, Casseroles 
      Yield: 6 servings 
  
     12 c  Herb seasoned croutons 
      2 c  Grated sharp cheddar cheese 
  1 1/2 lb Mild bulk sausage 
  2 1/2 c  Milk 
    3/4 t  Dry mustard 
    1/2 t  Salt 
      1    Dash of pepper 
      1 cn Cream of mushroom soup 
    1/2 c  Milk 
  
      4 a  ggs 
  Place croutons on bottom of greased casserole, top 
  with 1 1/2 cups of cheese.  Brown and drain sausage, 
  put on top of cheese.  Beat eggs with milk and 
  seasonings, pour over top.  Refrigerate overnight. 
  Next Day: Dilute soup with 1/2 cup milk.  Pour over 
  and spread remaining 1/2 cup of cheese on top.  Bake 
  at 300 F. for 1 1/2 hours.