Sausage-Mushroom Breakfast Casserole
2 1/4 cups seasoned croutons
1 lb. pork sausage
4 eggs, beaten
2 1/4 cups milk
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained (may be omitted)
3/4 tsp. dry mustard
2 cups shredded Cheddar cheese
Spread croutons in lightly greased 13x9x2 baking dish. Cook sausage until browned, drain, crumble, sprinkle over croutons. Combine eggs and next 4 ingredients and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Bake uncovered at 325 for 50-60 minutes. Sprinkle cheese over top. Bake additional 5 minutes until cheese melts.
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