A great make-the-night-before breakfast casserole!
1 pound sausage 2 cups croutons with herbs 2 1/2 cups milk 5 eggs 1 cup grated Cheddar cheese 1 can cream of mushroom soup 2 to 3 tablespoons sour cream
Cook sausage. Drain well. Cover the bottom of a 9 x 13-inch baking dish with croutons. Mix remaining ingredients and pour over sausage. Cover and refrigerate overnight.
