1 (16 oz.) pkg. sausage
1 (4 oz.) can mushrooms, sliced and drained
2 1/2 c. herbed croutons
2 c. medium sharp cheese, grated
4 eggs
1 (13 oz.) can evaporated milk
1 (10 3/4 oz.) can cream of mushroom soup
parsley

Microwave the sausage on high for 8 to 12 minutes or until done. Drain sausage and mushrooms in a colander. Place croutons in 3 quart round casserole dish. Layer cheese over croutons, then mushrooms and last, sausage. Beat eggs and then add milk and soup to beaten eggs. Pour the egg mixture over the layered ingredients. Let stand in the refrigerator overnight. To cook, place a glass (bottom side down) in the center of the round casserole dish. Cover with plastic wrap. Microwave on 70% power for 20 to 30 minutes. Let stand 5 minutes. Parsley can be used as a garnish and a filling at the center of the dish.