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

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 and next 4 ingredients, 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. Optional garnish on top with cherry tomatoes (halved) and sprigs of parsley.