Breakfast Bake

• 3 cups onion and garlic croutons (Pepperidge Farm has these)
• 2 cups grated sharp cheddar cheese
• 1 1/2 lbs. milk sausage
• 4 eggs
• 2 3/4 cups milk
• 1/2 tsp. salt
• 3/4 tsp. dry mustard
• 1 can cream of mushroom soup
• 1 lb. frozen hash browns

Directions:

Grease 9x13 inch pan and place croutons to cover bottom of pan. Place 1 1/2 cup grated sharp cheddar cheese over croutons. Place 1 1/2 lbs. mild sausage (browned and drained) over cheese layer. Mix 4 eggs, 2 1/4 cups milk, 1/2 t. salt, 3/4 t. dry mustard and pour over sausage layer. Cover and refrigerate overnight. Next morning: Dilute 1 can cream of mushroom soup with 1/2 c. milk and pour over. Layer 1 lb. frozen hash browns over soup layer. For top layer sprinkle 1/2 cup grated cheddar cheese. Bake 1 1/2 hours at 300 degrees. Let set 10 minutes and slice.

By Robin