Spinach Breakfast Casserole |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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From BHG. Ingredients:
1 lb bulk pork sausage |
4 cups seasoned croutons |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1/2 cup coarsely shredded carrot |
2 cups milk |
4 eggs |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) can sliced mushrooms, drained |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack cheese |
1/4 teaspoon dry mustard |
shredded cheddar cheese or monterey jack cheese |
Directions:
1. In a large skillet, cook/crumble sausage over medium heat until sausage is browned; drain.
2. Spread croutons evenly in the bottom of a 3-quart casserole dish.
3. Spread sausage over croutons.
4. Top with spinach and carrot.
5. In a mixing bowl, whisk the milk, eggs, and soup together.
6. Stir in the mushrooms, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, and dry mustard until mixed together.
7. Pour over layers in casserole dish.
8. Cover and chill for 8-24 hours.
9. Bake, uncovered, in a 325° oven for 45 minutes.
10. Sprinkle with additional cheese; bake 10 minutes or until edges are bubbly and center is heated through.
11. Let stand for 10 minutes before serving.
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