Egg and Sausage Souffle

By MarieR

Make the night before, refrigerate and finish morning.

Ingredients

• 1 & 1/2 cups bulk pork sausage
• 3 cups herb seasoned croutons
• 2 & 1/2 cups shredded Cheddar cheese
• 4 eggs
• 2 & 1/2 cups milk
• One 10 oz. can condensed golden mushroom soup
• 3/4 teaspoon ground mustard
• 1/2 cup milk

Preparation

Step 1

Brown sausage in large skillet over medium-high heat; drain fat. Place croutons in a 9X13" baking dish. Sprinkle cheese over croutons,- top with browned sausage. Beat eggs and 2 & 1/2 cups milk in a mixing bowl, pour over casserole.
Cover baking dish, refrigerate overnight.
Next morning, preheat oven to 300 degrees.
Combine mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole.
Bake, uncovered, until browned and set, about 1 & 1/2 hours.