Preparation Time: 20 minutes
Baking Time: 90 minutes
2 pounds Reindeer Breakfast Sausage
8 slices Texas Toast or thick-cut Bread
2½ cups Milk
2 cups grated Cheese
1 can Cream of Mushroom Soup
3/4 tsp dry Mustard
In a frying pan, cook Reindeer Sausage thoroughly and drain well. Cube bread and place in bottom of buttered 9" x 13" baking pan. Add cheese and sausage to bread cubes in pan.
In mixing bowl, mix eggs and 2 cups of milk, then pour over top. Cover and refrigerate overnight.
Prior to baking, add 1/2 cup milk to soup and pour over mixture. Bake uncovered for 90 minutes at 300°F.