Sausage Mushroom Breakfast Casserole

• 2 1/4 c. seasoned croutons
• 1 1/2 lb. bulk pork 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 tomatoes and parsley sprigs for garnish (optional)

1. Spread croutons in lightly greased 13 x 9 x 2-inch baking dish. Set aside.
2. Cook sausage until browned, stirring to crumble.
3. Drain well.
4. Sprinkle sausage over croutons.
5. Combine eggs and next 4 ingredients.
6. Mix well and pour over sausage.
7. Cover and refrigerate at least 8 hours.
8. Remove from refrigerator.
9. Let stand 30 minutes.
10. Bake, uncovered, at 325u0b0 for 50 to 55 minutes. Sprinkle cheese on top.
11. Bake an additional 1 to 5 minutes until cheese melts.
12. Garnish with cherry tomatoes and parsley, if desired.

croutons, pork sausage, eggs, milk, cream of mushroom soup, mushrooms, dry mustard, cheddar cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=587231 (may not work)