Juliet's Egg Bake

• 2 12 cups croutons (7 oz box)
• 2 cups shredded cheese (your choice)
• 1 lb Italian sausage
• 1 lb bacon, cooked & crumbled
• 8 eggs
• 14 cup milk
• 34 teaspoon dry mustard
• 1 (10 1/2 ounce) can cream of mushroom soup
• 12 cup milk

1. Spray or grease a 9 x 12 pan.
2. Put croutons on bottom, then cheese.
3. Brown sausage, crumbling well.
4. Drain.
5. Fry bacon, drain, and crumble.
6. Place sausage and bacon on top of cheese.
7. Beat eggs K& add milk ad mustard.
8. Pour over all in pan.
9. Refrigerate overnight.
10. Before cooking, combine soup & last 1/2 C milk and pour over the top.
11. Bake at 300 degrees F for 1 and 1/2 hours.
12. Times represented to include the overnight wait.

croutons, shredded cheese, italian sausage, bacon, eggs, milk, mustard, cream of mushroom soup, milk

Taken from www.food.com/recipe/juliets-egg-bake-467938 (may not work)