2 1/4 c. seasoned croutons
4 eggs, beaten
10 3/4 oz. can cream of mushroom soup
4 oz. can sliced mushrooms, drained
3/4 tsp. dry mustard
1 1/2 lbs. bulk pork sausage
2 1/4 c. milk
2 c. shredded cheddar cheese

Spread croutons in lightly greased 13 x 9 x 2 inch pan. Cook sausage and drain well. Sprinkle over croutons. Combine eggs and next 4 ingredients. Pour over sausage mixture and refrigerate about 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 5 minutes more. Garnish with cherry tomatoes and parsley if desired.