2 1/4 c. seasoned croutons
1 1/2 lbs. 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 tomato halves (opt. garnish)
Parsley sprigs (opt. garnish)

Spread croutons in a lightly greased 13"x9"x2" baking dish; set aside. Cook sausage until brown, 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 at least 8 hours or overnight. Remove from refrigerator, let stand 30 minutes. Bake, uncovered at 325 degrees for 50 to 55 minutes. Sprinkle cheese on top. Bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley, if desired. Yield: 8 servings.