Title: Sausage, cheese, & egg casserole
 Categories: Breakfast, Eggs, Casseroles
      Yield: 6 Servings
 
     12 c  Herb seasoned croutons
  1 1/2 lb Mild bulk sausage
      4    Eggs
  2 1/2 c  Milk
    1/2 ts Salt
      1 cn Cream of mushroom soup
      2 c  Grated sharp cheddar cheese
    3/4 ts Dry mustard
      1    Dash of pepper
    1/2 c  Milk
 
  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.