1 LB Bob Evan's bulk sausage
6-8 slices white bread, torn up
3/4 lb shredded Cheddar Cheese
4 eggs
2 1/2 cups milk
3/4 tsp brown mustard
1 can mushroom soup
1/2 cup dry vermouth or white wine
Beat together milk, eggs, and mustard. Layer bread in bottom of baking dish. Add cheese, then sausage. Pour egg mixture over all, then spread soup over top of casserole. Pour in vermouth.
Bake at 350 until brown and bubbly. Let sit 10 min before serving. Broccoli can be substituted for sausage.
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