Brunch Bake 1 pound pork sausage 1 box seasoned croutons 4 eggs 2-3/4 cups milk 3/4 teaspoon dry mustard 1/2 teaspoon salt 1 10-3/4 ounce can cream of mushroom soup 2 cups shredded hash browns 1 teaspoon paprika In a 10-inch skillet, brown sausage. Drain sausage on paper towels. Spray a 13x9-inch baking pan with non-stick vegetable spray. Spread croutons evenly in bottom of prepared baking pan. Sprinkle evenly with sausage and 1-1/2 cups cheese. In a blender, combine eggs, 2-1/4 cups milk, dry mustard, and salt; blend until well combined. Pour over sausage mixture; cover and refrigerate overnight. Preheat oven to 350°F. In a small bowl, whisk soup and remaining milk until smooth; pour over casserole. Sprinkle with hash browns and remaining cheese. Bake for 1 hour. Uncover and bake for 30 minutes or until center is set. Remove from oven; sprinkle with paprika. Let stand for 5 minutes before serving.
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