1-15 oz. package seasoned croutons
1 lb. regular breakfast sausage
1 lb. hot breakfast sausage
2 cups milk
5 eggs
1-10 3/4 oz. can cream of mushroom soup
1-16 oz. package of
shredded cheddar cheese
Salt & pepper

 

Spray a 10 x 13" baking dish with cooking spray. Line the bottom of the pan with the croutons to form a base “crust” layer.
Brown the 2 lbs. of sausage in a skillet over medium heat. Drain grease. Layer the sausage evenly on top of the croutons in the pan.
In a bowl, combine the eggs, milk and soup. Stir with a whisk to mix well. Add salt and pepper to mixture if desired. Pour the mixture over the top of the sausage in the pan. Cover the top evenly with the cheddar cheese and cover the pan with foil.
Bake at 300º for 1.5 hours. Makes 8 servings.