Sausage-Mushroom Breakfast Casserole - cooking recipe

Ingredients

2 1/4 c. seasoned croutons
1 1/2 lb. bulk pork sausage (hot or original)
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, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese
cherry tomato halves (optional)

Preparation

Spread croutons
in
a\tlightly greased 13 x 9 x 2-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble;
drain
well.
Sprinkle
sausage
over
croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.