Sausage-Mushroom Breakfast Casserole - cooking recipe

Ingredients

2 1/4 c. seasoned croutons
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, drained
3/4 tsp. dry mustard
2 c. (8 oz.) shredded Cheddar cheese
cherry tomato halves (optional)
parsley sprigs (optional)

Preparation

Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside.