1 pound regular bulk sausage
1 pound hot bulk sausage
1 medium onion, finely chopped
4 or 5 stalks celery, finely chopped
1 (4.5 ounce) can mild diced green chile peppers
8 slices bread, toasted, or 3 cups flavored croutons
1 can cream of mushroom soup
4 eggs
2 1/2 cups milk
10 ounces Cheddar, mozzarella or jack cheese

In a large skillet, cook both sausages together until done. Drain off grease.

Chop onions and celery fairly fine and add to fried sausage. Fry onions and celery with sausage until onions and celery are about half cooked. Pour sausage, onions, and celery into a large pan or bowl. Add croutons, eggs, peppers, mushroom soup, and milk. Add 1 cup cheese and mix well.

Spoon 1/2 mixture into a buttered 9 x 13-inch dish. Spread 1/2 remaining cheese lightly over layer. Spread remaining mixture and cover with remaining cheese. Bake at 350 degrees F for 35 minutes. Uncover and bake at 300 degrees F for another 30 to 35 minutes. Remove from oven when cheese starts to darken around edges. Best to let cool before serving so it can set up some.

Serve with picante sauce.