Ginger'S 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
• 1 (4 oz.) can sliced mushrooms, diced
• 3/4 tsp. dry mustard
• 2 c. (8 oz.) shredded Cheddar cheese (sharp)

1. Spread croutons in lightly greased 13 x 9 x 2-inch baking dish; set aside.
2. Cook sausage until brown, stirring to crumble. Drain well.
3. Sprinkle sausage over croutons.
4. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours.
5. Remove from refrigerator; let stand 30 minutes.
6. Bake uncovered at 325u0b0 for 50 to 55 minutes.
7. Sprinkle cheese on top.
8. Bake 5 minutes more.
9. Garnish with cherry tomatoes if desired when served.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305192 (may not work)