Sausage-Mushroom Breakfast Casserole

Mix this casserole the night before serving and refrigerate. 

Makes 8 servings
2-1/4 cups seasoned croutons
1-1/2-lbs bulk pork sausage (1-lb is sufficient)
4 eggs, beaten
2-1/4 cups milk
1 (10.75-oz) can cream of mushroom soup, undiluted
3/4 tsp dry mustard
2 cups (8-oz) shredded Cheddar cheese

For garnish:
Cherry tomato halves 
Parsley sprigs

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. 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.

Remove from refrigerator; let stand 30 minutes.

Bake, uncovered, at 325ºF for 50 to 55 minutes. Sprinkle cheese over top; bake an additional 5 minutes, or until cheese melts.

Garnish with tomatoes and parsley, and serve warm.