Mushroom-Sausage Breakfast Casserole

• 2 1/4 c. seasoned croutons
• 1 1/2 lb. bulk pork sausage
• 4 eggs, beaten
• 2 1/4 c. milk
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 1 (4 oz.) can sliced mushrooms
• 3/4 tsp. dry mustard
• 2 c. (8 oz.) shredded Cheddar cheese
• cherry tomateos (optional)
• parsley (optional)

1. Spread croutons in lightly greased 13 x 9 x 2-inch casserole and set aside.
2. Cook sausage until browned, drain well and sprinkle sausage over croutons.
3. Combine eggs and next 4 ingredients, mix well and pour over sausage.
4. Cover and refrigerate at least 8 hours or overnight.
5. Remove from refrigerator and let stand 30 minutes.
6. Bake, uncovered, in 325u0b0 oven for 50 to 55 minutes.
7. Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts.
8. Garnish with tomatoes and parsley, if desired.
9. Serves 8.

croutons, pork sausage, eggs, milk, cream of mushroom soup, mushrooms, dry mustard, cheddar cheese, cherry tomateos, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561900 (may not work)