Sausage Egg Casserole

• 2 12 cups seasoned croutons
• 1 lb spicy pork sausage (bulk or removed from casings)
• 1 lb milk pork sausage (bulk or removed from casings)
• 2 cups shredded cheddar cheese
• 4 eggs
• 2 12 cups milk
• 1 (10 3/4 ounce) can cream of mushroom soup
• 12 teaspoon dry mustard
• 1 (4 1/2 ounce) can sliced mushrooms, drained

1. Grease a 13 x 9 inch baking pan.
2. Spread croutons in bottom of prepared pan.
3. In a large nonstick skillet, over med-high heat, cook spicy sausage and mild sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink.
4. Drain off fat; let cool for 5 minutes.
5. Spread sausage over croutons; sprinkle with cheese.
6. In blender, combine eggs, milk, soup, and mustard; blend until smooth.
7. Pour evenly over cheese mixture.
8. Spread mushrooms on top.
9. Cover and refrigerate overnight.
10. Preheat oven to 350.
11. Uncover baking dish; bake for about 1 hour or until set and golden brown.

croutons, pork sausage, milk pork sausage, cheddar cheese, eggs, milk, cream of mushroom soup, mustard, mushrooms

Taken from www.food.com/recipe/sausage-egg-casserole-456908 (may not work)