you don't have to specifically use Hy-Vee brand ingredients and you also don't have to eat it for breakfast. i cut the left overs up into serving size squares and froze them, to reheat later for a minute or two in the microwave.

2 1/4 cups Hy-Vee herbed croutons (six slices of bread)
2 cups Hy-Vee shredded cheddar cheese
2 lb Hy-Vee fresh medium or hot pork sausage
4 whole Hy-Vee eggs
3/4 teaspoon dry mustard
2 1/4 cups Hy-Vee milk
1-10 3/4 ounce can Hy-Vee cream of mushroom soup
1 small can Hy-Vee mushroom pieces, drained

2 1/4 cups Hy-Vee herbed croutons (six slices of bread) 2 cup s Hy-Vee shredded cheddar cheese 2 lb Hy-Vee fresh medium or hot pork sausage 4 whole Hy-Vee eggs 3/4 teaspoon dry mustard 2 1/4 cups Hy-Vee milk 1 -10 3/4 ounce can Hy-Vee cream of mushroom soup 1 small can Hy-Vee mushroom pieces, drained

Prepare the night before baking.
Grease a 9" x 13" baking pan
Cook sausage and drain
Place croutons in bottom of baking pan. Layer top with cheese. Layer cooked sausage over cheese
Beat eggs. Add dry mustard, milk, soup and mushrooms.
Pour over top.
Cover with plastic wrap if refrigerated over night.
Bake uncovered at 325 degrees for 1 hour and 15 minutes, until center is set.
Serves 9 to 12