Spinach (or Brocolli) Breakfast Casserole

By á-47

half receipe = 8" square pan

Ingredients

• 4 cups seasoned croutons (about 7 oz)
• 1 lb. bulk pork sausage, cooked and well drained
• 1 10-oz package frozen chopped spinach (or brocolli), thawed and well drained
• 1/2 cup coarsely shredded carrot
• 4 eggs, beaten
• 2 cups milk
• 1 10 3/4-oz. can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese (4 oz)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 4-oz. can sliced mushrooms, drained
• 1/4 tea. dry mustard
• shredded cheddar and/or monterey jack, optional

Details

Servings 12

Preparation

Step 1

Spread croutons evenly in an ungreased 9x13 baking dish. Spread cooked sausage evenly over croutons. Sprinkle spinach (or brocolli) and carrot evenly over sausage.

In a medium bowl stir together eggs, milk, cream of mushroom soup, the 1 cup cheddar cheese, the 1 cup of monterey jack, the mushrooms, and the dry mustard until well mixed. Pour egg mixture evenly over ingredients in dish. Press down lightly with a rubber spatula to moisten all of the croutons. Cover and chill for at least 8 hours or up to 24 hours.

Preheat oven to 325 degrees. Bake, uncovered, for 45 minutes. If desired, sprinkle with additional cheese. Bake about 10 minutes more or until edges are bubbly and center is heated through. Let stand for 10 minutes before serving.