Sausage Breakfast Casserole

2 1/2 c. croutons
1 lb. browned ground sausage
4 eggs
1 can cream of mushroom soup
1 pkg. tator tots
2 c. shredded cheese
2 1/2 c. milk
1 t. dry mustard
1/2 c. milk

Layer the croutons, cheese and sausage in a 11 x 13 baking dish. Combine 2 1/2 c. milk, eggs and dry mustard. Pour over top of casserole. Cover and let set overnight in refrigerator. Just before baking combine soup with 1/2 c. milk. Spread over layers and then top with tater tots. Bake at 350 for 1 hour.

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