Make-Ahead Breakfast Casserole

By KathieC

Ingredients

• 2 1/2 C seasoned croutons
• 1 lb spicy pork sausage
• 4 eggs
• 2 1/4 C milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 1 C shredded sharp Cheddar cheese
• 1 C shredded Monterey Jack cheese
• 1/4 t dry mustard
• 2 sprigs fresh parsley or carrot strips, for garnish
• picante sauce or salsa and sour cream

Details

Servings 10

Preparation

Step 1

Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.

In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

The next morning, preheat oven to 325. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish and serve hot.