Sausage-Mushroom Breakfast Casserole

• 2 1/4 c. seasoned croutons
• 1 1/2 lb. sausage
• 5 eggs, beaten well
• 1 (10 3/4 oz.) can cream of mushroom soup
• 2 1/4 c. milk
• 1 (4 oz.) can sliced mushrooms
• 3/4 tsp. mustard
• 2 c. (8 oz.) shredded Cheddar cheese
• cherry tomato halves
• parsley sprigs (optional)

1. Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside.
2. Cook sausage until browned, stirring to crumble; drain well.
3. Combine eggs, milk, soup, mushrooms and mustard; mix well.
4. Pour over sausage.
5. Cover and refrigerate at least 8 hours or overnight.
6. Remove from refrigerator, let stand 30 minutes. Bake, uncovered, at 325u0b0 for 50 to 55 minutes.
7. Sprinkle cheese over top.
8. Bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley.
9. (Tomato seed side up and 1 piece parsley on each side of a tomato.)
10. Serves 8 to 10.

croutons, sausage, eggs, cream of mushroom soup, milk, mushrooms, mustard, cheddar cheese, tomato halves, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319562 (may not work)