Make Ahead Breakfast Casserole

Ingredients

  • 2 ½ cups seasoned croutons
  • 1 pound spicy pork sausage
  • 4eggs
  • 2 ¼ cups milk
  • 1 (10.75 ounce) cancondensed 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 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ teaspoon dry mustard
  • 2 sprigs fresh parsley, for garnish

    • Directions

  • Step 1

    Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.

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  • Step 2

    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.

  • Step 3

    The next morning, preheat oven to 325 degrees F (165 degrees C).

  • Step 4

    Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

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