Sausage BrunchServes 8

Ingredients

• 2 12 c croutons seasoned or plain
• 2 12 c shredded Cheddar cheese
• 1 12 to 2 lb bulk sausage cooked and drained
• 4 eggs beaten
• 34 tsp dry mustard
• 2 12 c milk

Directions

1. Put croutons in bottom of 8 x 12-inch Pyrex pan then put 2 cups cheese on top then loose sausage
2. Beat eggs mustard and milk
3. Pour over top and let sit overnight in refrigerator
4. In the morning pour over top 1 can cream of mushroom soup mixed with 12 cup milk
5. Sprinkle 12 cup of cheese over this
6. Bake 1 14 hours at 300