2 1/4 c. seasoned croutons
1 1/2 lbs. bulk pork sausage
4 eggs, beaten
2 1/4 c. milk
1 can cream of mushroom soup, undiluted
1 (4 oz.) jar sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded cheddar cheese
Cherry tomato halves (opt.)
Parsley sprigs (opt.)

Spread croutons in a lightly greased 13 x 9 x 2 inch baking dish; set aside.

Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms, and mustard; mix well. Pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325 degrees for 50 to 55 minutes. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley, if desired. Yields: 8 servings.