Jingle Bell Breakfast Casserole

• 2 c. seasoned croutons
• 1 c. shredded Cheddar cheese
• 1 (4 oz.) can mushroom pieces, drained
• 1 1/2 lb. country sausage, browned and crumbled
• 1/2 c. chopped onion, sauteed
• 6 eggs or egg substitutes
• 2 1/2 c. milk, divided
• 1/2 tsp. salt
• 1/2 tsp. pepper
• dash or two Tabasco
• 1 (10 3/4 oz.) can cream of mushroom soup

1. Place croutons in greased 9 x 13 x 2-inch pan.
2. Top with cheese and mushrooms.
3. Spread cooked sausage and onion over cheese.
4. Beat eggs or egg substitute with 2 cups milk and seasonings; pour over sausage.
5. Cover and refrigerate overnight.
6. The next day, mix soup with remaining 1/2 cup milk and spread on top.
7. Bake at 325u0b0 for 1 hour.
8. Makes 8 servings.

croutons, cheddar cheese, mushroom, country sausage, onion, eggs, milk, salt, pepper, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340467 (may not work)