wilderness breakfast casserole

I was never into breakfast casseroles until I tried this breakfast casserole.  It's easy, it's meaty, and it's absolutely delicious!  Seriously...it's a meat-lover's dream.  It's now become a favorite around our house, particularly when we need to feed a crowd.  My secret - cook the meat the night before.  Then all you have to do is mix everything together in the morning and plop in the oven.

Wilderness Breakfast
from Gooseberry Patch's The Harvest Table

• 3 cups croutons (1 package)
• 1 1/2 cups shredded Cheddar cheese
• 6 to 8 eggs, beaten
• 3 cups milk
• 10 3/4 oz. can cream of chicken soup
• 3/4 t. dried, minced onion
• 3/4 t. dry mustard
• 3/4 t. salt
• 1/8 t. pepper
• 1 lb. bacon, crisply cooked and crumbled
• 1 lb. ground pork sausage, browned and drained

Line a greased 13"x9" baking pan with croutons and cheese; set aside.  In a large bowl, stir together eggs, milk, soup, onion, mustard, salt and pepper.  Pour mixture over croutons and cheese; sprinkle with bacon and sausage.  Bake, uncovered, for one hour at 325 degrees.  Serves 6-8.