Be a rebel - use the bread crusts!

My mom has a standard breakfast casserole and this is it. When people would come to our house and stay for a night or a weekend, this was the dish that would be on the table in the morning. It's not always my favorite seeing as I'm not a fan of breakfast meat, but this is one breakfast casserole I will eat. Rather than cream, I use milk and it works just fine. I'm also a rebel and use bread crusts. Hey, I make my kids eat them, why not include them? This is a great dish to make the day/night before and let it soak overnight and pop it in the oven to get hot and bubbly for guests.

Breakfast Casserole
6 - 8 slices bread crusts removed and cubed
1 1/2 lbs pork sausage
5 beaten eggs
3/4 cup light cream
1 1/4 cup milk
1/2 cup shredded swiss cheese
1/2 cup shredded cheddar cheese
1 tbls Worcestershire sauce
1 tbls prepared mustard
1/2 cup sliced mushrooms
bacon optional

Arrange bread cubes in a greased 9 x 13 pan. Fry pork sausage. Drain, crumble, and arrange over bread cubes. Cover with Swiss cheese and cheddar cheese and mushrooms. Mix eggs, milk, cream, Worcestershire sauce, mustard together in a blender.
Pour over ingredients in pan. Cover and let set overnight in refrigerator. Bake uncovered at 350 for 40 min or until it appears set. Wait 5 min before cutting in squares.