Sausage-Mushroom Breakfast Casserole - cooking recipe

Ingredients

2 1/4 c. seasoned croutons
1 1/2 lb. sausage
5 eggs, beaten well
1 (10 3/4 oz.) can cream of mushroom soup
2 1/4 c. milk
1 (4 oz.) can sliced mushrooms
3/4 tsp. mustard
2 c. (8 oz.) shredded Cheddar cheese
cherry tomato halves
parsley sprigs (optional)

Preparation

Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Combine eggs, milk, soup, mushrooms and mustard; mix well.
Pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes. Bake, uncovered, at 325\u00b0 for 50 to 55 minutes.
Sprinkle cheese over top.
Bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley.
(Tomato seed side up and 1 piece parsley on each side of a tomato.)
Serves 8 to 10.