Breakfast Sausage Casserole Recipe

• 1 (6 ounce.) pkg. seasoned croutons
• 1 pound bulk pork sausage
• 4 Large eggs, beaten
• 2 1/4 c. lowfat milk
• 1 (10 3/4 ounce.) can cream of mushroom soup, undiluted
• 1 (4 ounce.) can sliced mushrooms, liquid removed
• 3/4 teaspoon dry mustard
• 2 c. (8 ounce.) shredded Cheddar cheese
• Cherry tomatoes & parsley sprigs may be used to garnish

1. Spread croutons in a lightly greased 13 x 9 inch dish.
2. Cook sausage till browned, stirring to crumble, drain well.
3. Sprinkle sausage over croutons.
4. Combine Large eggs, lowfat milk, soup, mushrooms and dry mustard; mix well and pour over sausage.
5. Cover and chill at least 8 hrs.
6. Remove from refrigerator and let stand 30 min.
7. Bake uncovered at 325 degrees for 50-55 min.
8. Sprinkle cheese over top and bake an additional 5 min or possibly till cheese melts.
9. If you like garnish with tomatoes and parsley.

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

Taken from cookeatshare.com/recipes/breakfast-sausage-casserole-56843 (may not work)