Scrambled Egg & Sausage Casserole
1 lb. ground breakfast sausage
2 1/2 c. herb seasoned croutons
2 c. shredded sharp cheddar cheese
6 eggs slightly beaten
2 1/4 c. milk
3/4 tsp. powdered mustard
1 can creamed mushroom (or chicken) soup
1/2 c. milk
Night before:
Place croutons in bottom of a 9x13-inch greased pan. Cover with browned, drained sausage and then cheese. Mix eggs, milk and mustard in bowl and pour over above. Cover with plastic wrap and refrigerate overnight.
Next morning:
Cover with mushroom soup mixed with 1/2 c. milk. Bake uncovered at 300 deg. for 45 minutes.
