Title: Sausage, Cheese, & Egg Casserole
Categories: Breakfast Egg Casserole
Yield: 6 Servings
| 12 | c | Herb seasoned croutons |
| 1 1/2 | lb | Mild bulk sausage |
| 4 | | Eggs |
| 2 1/2 | c | Milk |
| 1/2 | ts | Salt |
| 1 | cn | Cream of mushroom soup |
| 2 | c | Grated sharp cheddar cheese |
| 3/4 | ts | Dry mustard |
| 1 | | Dash of pepper |
| 1/2 | c | Milk |
Place croutons on bottom of greased casserole, top with 1 1/2 cups of
cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk
and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup
with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on
top. Bake at 300 F. for 1 1/2 hours.