Sausage, Cheese, and Egg Casserole

1/2 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can 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

- Mountain Breeze