Easter Breakfast Casserole- Egg Bake

2 pounds Italian sausage (omit for vegetarian version)

1 medium onion, finely chopped

1 can cream of mushroom soup

1 package seasoned croutons (6 ounces)

12 eggs

2 cups milk

12 ounces shredded cheddar cheese

Brown sausage and onion, drain.

Mix soup with sausage.

Place croutons in bottom of 9x13 baking dish and place meat mixture over croutons.

Beat eggs and milk and pour over meat mixture.

Top with shredded cheese, cover, and refrigerate overnight.

Bake for 1 hour 15 minutes at 350 degrees.

From a friend of Guy's in Munising, MI

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