Breakfast Casserole

by Sarah H.
from Virtuous Daughters, March 2008~Volume 7, Number 12

• 2 lbs. breakfast sausage                 
• 1 pkg. croutons
• 2 c. cheddar cheese
• 6–8 eggs
• 2 cans cream of mushroom soup

Brown sausage and drain. Put croutons on bottom of a casserole dish. Put sausage on top of croutons and layer sausage with cheese. Mix eggs, soup, and milk together and pour on top of cheese. Refrigerate overnight and cook at 300 for 1 hour and 15 minutes.