2 1/4 c. seasoned croutons
1 1/2 lbs. bulk pork sausage (I used 3/4 mild & 3/4 lb. hot sausage)
4 eggs, beaten
2 1/4 c. milk
1 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.)
Parsley sprigs (opt.)

Spread croutons in a 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 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 over top; bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley if desired. Yield: 8 servings.