2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
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3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs
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Spread croutons in a lightly greased 9"x13" dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325 degrees for 50-55 minutes. Sprinkle cheese on top and bake 5 minutes or until cheese is melted. Garnish with cherry tomatoes and parsley. Serves 8-10 ("Sent to me by guest, Ivy Johnson.")
