Sausage and Egg Casserole

Borrowed from Cathy Kelly

2 c cheese croutons

2 c grated cheddar cheese

1- 1 ½ lbs breakfast sausage; cooked, drained and crumbled

1 c sliced fresh mushrooms

6 eggs

2 ½ c milk

¾ tsp dry mustard

½ cup milk or half & half

1 can cream of mushroom soup

Use/ 9 x 13 greased pan

1. Place croutons in the bottom, top with cheese and then top with the sausage.
2. Mix together eggs, milk and dry mustard. Pour into pan. Cover and refrigerate overnight.
3. Mix together ½ c milk or half and half and soup. Pur over egg mixture and top with mushrooms.
4. Bake in 300 oven for 1 ½ hrs or a 325 oven for 1 hour

Cook's Comments:

I did not follow the rules and it still turned out delish!

- I forgot to grease the pan and it didn't stick

- I baked it for an hour, then traveled to Easter brunch and put it back in the oven to "warm", but forgot about it and it baked for an extra half hour and it was fine.

- I didn't crumble the sausage, I just had it cut into tiny pieces

- Also omitted the mushrooms but had the mushroom soup

- SO EASY!