8 slices of bread
1 package of Johnsonville Brats (grilled or pan fried)
1 small onion
4 eggs
2 1/4 cup of milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup of mayonnaise
2 1/2 cups shredded cheese
Cut crusts off the bread, layer the baking dish with the bread.
Cook brats until done. Slice the brats into bite sized chunks. Layer brats on the bottom of your baking dish, sprinkle with onions. In a bowl mix the eggs, milk and mustard. Pour over the brats. Cover and refridgerate over night.
Mix the soup and mayo together and spread it over the top of your brat mixture. Once done, layer with the cheese. Preheat oven to 350 and bake around an hour
