2 1/4 c. seasoned croutons
6 eggs
1 (10 3/4 oz.) can mushroom soup, undiluted
3/4 tsp. dry mustard
Cherry tomatoes halved
1 1/2 lb. bulk pork sausage
2 1/4 c. milk
4 oz. can sliced mushrooms, or sm. container fresh
2 c. (8 oz.) shredded cheddar cheese

Spread croutons in lightly greased 13 x 9 inch baking dish; set aside. Cook sausage until browned, crumble and drain well. Sprinkle sausage over croutons. Combine eggs, milk, mushroom soup, mushrooms, mustard and mix well. Pour over sausage. Cover and refrigerate overnight, or 8 hours.

Remove from refrigerator and let stand 30 minutes. Bake uncovered 50 to 55 minutes. Sprinkle cheese over top and bake for another 5 minutes or until cheese is melted. Garnish with cherry tomato halves.