Sausage Breakfast Casserole

• 1 1/2 lbs bulk pork sausage or 1 1/2 lbs Italian sausage
• 2 1/2 cups seasoned croutons
• 2 cups cheddar cheese, 8 ounces shredded
• 2 1/2 cups milk
• 4 eggs
• 1/4 teaspoon dry mustard
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup milk

1. In a large skillet cook sausage until brown, drain.
2. Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
3. Sprinkle 1 cup of shredded cheese over croutons and top with sausage.
4. In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
5. In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
6. Cover with plastic wrap and chill for 2 hours or overnight.
7. Bake in a 325 degree oven, uncovered for 45 minutes.
8. Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
9. Let stand for 10 minutes before serving.
10. Chill time is not included in prep and cooking time.

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

Taken from www.food.com/recipe/sausage-breakfast-casserole-162804 (may not work)