Sausage-Mushroom Breakfast Casserole

Our family loves Christmas and looks forward to honoring special traditions we have enjoyed over the years. One tradition we eagerly anticipate each Christmas morning is indulging in this breakfast casserole. It is Chris’ grandmother’s recipe and one she made every Christmas for her family all the years Chris was growing up. We continue the tradition by making it for our family at Christmas. It is a delicious dish that is also easy to prepare. Enjoy!

2 1/4 c. croutons (box)
1 1/2 lb. bulk sausage (Jimmy Dean)
4 eggs, beaten
2 1/4 c. milk
1 can cream of mushroom soup
1 (4 oz.) can drained sliced mushrooms
3/4 tsp. dry mustard
2 c. shredded cheddar
Cherry tomato halves

Cook sausage until browned and crumbled.
Drain, and sprinkle sausage over croutons.
Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours.
Remove from refrigerator. Let stand for 30 minutes.
Bake uncovered at 325 for 50-55 minutes.
Sprinkle cheese over top; bake 5 minutes more or until cheese melts.
Garnish with cherry tomatoes and parsley.