Instructions: Preheat oven to 325 F. Over medium heat, brown sausage. Drain drippings; set aside. Grease bottom of 7 x 11" glass baking dish. Cover bottom with coarsely crumbled croutons and sprinkle with 1 cup shredded cheese. In small bowl, combine sour cream and mustard; place half of sour cream mixture over cheese and croutons in evenly spaced spoonfuls. Spread sausage over top. Make eight evenly spaced shallow indentations into the sausage

(about 2 inches in diameter). Break each egg separately into a small dish and gently slide one egg into each of the indentations. Spoon on remaining sour cream mixture between eggs. Sprinkle casserole with 1 cup cheddar and paprika. Bake 20 - 25 minutes until eggs are lightly set. Serve with salsa if desired. Refrigerate leftovers.

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