2 1/4 c. seasoned croutons
1 1/2 lb. pork sausage
4 eggs, beaten
2 1/4 c. milk
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese
Tomatoes and parsley (optional)

Spread croutons in lightly greased 9x13x2 inch baking dish. Cool sausage until brown. Stir to crumble, drain well. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients. Mix well and pour over sausage. Cover and refrigerate overnight or 8 hours.

Remove from refrigerator, let stand 30 minutes. Bake in 325 degrees for 50-55 minutes. Sprinkle cheese over top and bake 5 minutes. Top with tomatoes and parsley. 8 servings.