Sausage And Egg Bake

• 1 1/2 to 2 Ibs sausage
• 1 cup sliced fresh mushrooms
• 2 1/2 cups seasoned croutons
• 2 cups shredded cheddar cheese
• 6 eggs
• 2 cups milk
• 1 (10 oz) can cream of mushroom soup
• 1 teaspoon dry mustard
• 1 teaspoon oregano

1. Cook the sausage and mushrooms in a large skillet over medium heat until the sausage is brown and crumbly and the mushrooms are tender, stirring frequently and drain well.
2. Sprinkle the croutons into a lightly greased 8 x 12 inch baking dish. Add layers of the sausage mixure and the cheese. Beat the eggs in a medium bowl. Add the milk and the soup to the eggs and mix well. Stir in the dry mustard and orageno. Pour the mixure over the sausage and cheese layers.
3. Refrigerate, covered, for 8 hours or overnight. Bake, uncovered, at 325 degrees for 45 minutes or until set and golden brown. Let stand for several minutes for easier serving.

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

Taken from www.epicurious.com/recipes/member/views/sausage-and-egg-bake-50163694 (may not work)