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

Spread croutons in lightly greased 13 x 9 x 2 inch baking dish; set aside. Cook sausage until browned, stirring to crumble, drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage. Cover and refrigerate overnight. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325 degrees 50 to 55 minutes. Sprinkle cheese over top, bake an additional 5 minutes or until cheese melts. Garnish with cherry tomato halves and parsley sprigs if desired. Serves 8.