Sausage-Mushroom Breakfast Casserole
|Seasoned croutons||2 1⁄4 Cup (36 tbs)|
|Pork sausage||1 1⁄2 Pound (Bulk)|
|Eggs||4 , beaten|
|Milk||2 1⁄4 Cup (36 tbs)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted|
|Canned sliced mushrooms||4 Ounce, drained|
|Dry mustard||3⁄4 Teaspoon|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Cherry||1 Cup (16 tbs)|
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 325Â° for 50 to 55 minutes.
Sprinkle cheese over top, bake an additional 5 minutes or until cheese melts.
Garnish with tomatoes and parsley, if desired.