Make-Ahead Breakfast Casserole
Makes 10 to 12 servings
Prep Time: 20 min.
Cook Time: 50-55 min.
- 1 - pound Pork Sausage Roll
- 2 1/2 - cups seasoned croutons
- 4 - large eggs
- 2 1/4 - cups milk
- 1 - can (10.5 oz) condensed cream of mushroom soup
- 1 - package (10 oz) frozen chopped
spinach, thawed and
- 1 - can (4 oz)
mushrooms, drained and chopped
- 1 - cup shredded sharp
- 1 - cup shredded
Monterey Jack cheese
- 1/4 - teaspoon dry
- Fresh herb sprigs and
carrot strips (optional)
- Picante sauce or
Spread croutons on bottom of greased 13 x 9 inch baking dish.
Crumble and cook sausage in medium skillet over medium heat until
browned. Drain sausage, spread over croutons. Whisk eggs and milk
in bowl until blended.
Stir in soup, spinach, mushrooms, cheeses and mustard. Pour
egg mixture over sausage and croutons. Refrigerate overnight.
Preheat oven to 325° F.
- Bake egg mixture
for 50 to 55 minutes or until set and
lightly browned on top. Garnish with herb sprigs and carrot, if
desired. Serve hot with picante sauce, if desired. Refrigerate