1 (6 oz.) pkg. seasoned croutons
1 lb. bulk pork sausage
4 eggs, beaten
2 1/4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese
Cherry tomatoes & parsley sprigs may be used to garnish

Spread croutons in a lightly greased 13 x 9 inch dish. Cook sausage until browned, stirring to crumble, drain well. Sprinkle sausage over croutons.

Combine eggs, milk, soup, mushrooms and dry mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours. Remove from refrigerator and let stand 30 minutes.

Bake uncovered at 325 degrees for 50-55 minutes. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts. If desired garnish with tomatoes and parsley.