STONECIPHER BREAKFAST CASSEROLE

as made by Matt for special occasions

2 1/2 c. seasoned croutons (2 packages) 

2 c. (8 oz.) shredded cheddar cheese  

2 lbs. bulk pork sausage (I like one lb. mild and 1 lb. hot) 

1 (4 oz.) can mushroom stems & pieces, drained (if one likes these, I do!) 

8-10 eggs 

2 c. milk 

3/4 tsp. dry mustard (and other seasonings as desired, Thyme and Oregano are good)  

1 can cream of mushroom soup, undiluted

Place croutons in 13"x9" pan.  

Cook sausage until browned; crumble and drain. Spread sausage over croutons. 

Combine eggs, milk, mustard, soup, and mushrooms; mix well. Pour over sausage. 

Cover and refrigerate 8 hours. 

Bake covered at 325 degrees for 45 minutes or until thoroughly heated. Uncover, add cheese and back into the oven until cheese is melted.

Reheats very well as leftovers.