2 1/4 c. seasoned croutons
1 1/2 lbs. bulk pork sausage, cooked & drained of fat
4 eggs, beaten
2 1/4 c. milk
1 can mushroom soup
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. shredded cheddar cheese
Cherry tomatoes (opt.)
Parsley sprigs (opt.)

Spread croutons in greased 9"x13" pan. Sprinkle cooked sausage over croutons. Combine eggs and next 4 ingredients. Mix well and pour over sausage. Cover dish and refrigerate for at least 8 hours or overnight. Remove dish from refrigerator 30 minutes before cooking. Bake, uncovered at 325 degrees for 50 to 55 minutes. Remove from oven and sprinkle cheese over top. Bake an additional 5 minutes until cheese melts. Garnish casserole with cherry tomatoes and parsley. This is a great make ahead time saver. Perfect for those holiday mornings when mom wants to be free of cooking duty in order to enjoy family activities.