Sausage & Egg Brunch Bake

Photo: flickr user stevendepolo

Ingredients

2 cups herb croutons

4 eggs, lightly beaten

2 1/2 cups milk

1 pound Owens sausage, cooked

well drained

1 teaspoon dry mustard

1 1/2 cups (6 oz.) shredded cheddar

1 (10 ¾ oz.) can mushroom soup

Preparation

Line bottom of greased 9 x 13 inch baking dish with croutons. Cover with sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run a knife crosswise through mixture as you would to marble cake batter. Cover and refrigerate overnight.

When ready to bake, preheat oven to 325 degrees. Bake uncovered 1 hour and 15 minutes or until firm in center and brown on top. Let stand 5 minutes before cutting into squares.