Title: Brunch bake
 Categories: Casseroles
      Yield: 8 Servings
 
      1 lb Pork sausage
      1    Box croutons, seasoned;
           -onion and garlic
      4    Eggs
  2 3/4 c  Milk; divided
    3/4 ts Dry mustard
    1/2 ts Salt
      1 cn Cream of mushroom soup
      2 c  Hash brown potatoes;
           -shredded
      1 ts Paprika; optional
 
      Brown sausage in 10 inch skillet over medium-high heat, stirring
  frequently, about 5 minutes; drain sausage on paper towels.  Spread
  croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle
  evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly
  with drained sausage and 1 - 1/2 cups of the cheese; set aside.  In
  blender container or medium mixing bowl, blend or whip with wire
  whisk eggs, 2 - 1/4 cups of the milk, mustard and salt until
  well-combined. Pour over sausage mixture; cover with plastic wrap and
  refrigerate overnight. Remove pan from refrigerator; discard plastic
  wrap. In small bowl, whisk together soup and remaining 1/2 cup milk
  until smooth; pour over casserole. Sprinkle lightly with frozen hash
  browns. Top with remaining 1/2 cup cheese.  Bake, covered with foil,
  at 350 for 1 hour.  Uncover; bake 30 minutes more, or until center is
  set.  Remove from oven and sprinkle with paprika, if desired.  Let
  stand at least 5 minutes before cutting into serving pieces.