Breakfast Casserole  

Butter a 9 x 13 dish.

 Layer in order:            1 box seasoned croutons

                                    1 lb. bacon, cooked and crumbled

                                    2 c. shredded Cheddar cheese

 Combine:                5 eggs

                                    1 can cream of mushroom soup

                                    ¾ t. dry mustard

                                    2 ½ c. milk

 Pour the egg mixture over the layers.  Cover with foil and refrigerate overnight.  In the morning, remove from refrigerator and let stand 30 min. before baking.  Bake at 325 for 1 hr. and 15 min.  Remove foil after 45 min. of baking.  Watch carefully so that the top does not over brown.

 Note:

I like to use Pepperidge Farm Onion & Garlic croutons.  You may also substitute 2 lbs. cooked and crumbled sausage for the bacon.