Make Ahead Breakfast Casserole

Mmm mmm good! This is a wonderful for every holiday in my household, or just when you have overnight guests! Can be made with egg substitute, skim milk and turkey sausage to make it healthier!

Yield

10 servings

Ingredients

2 1/2 cups seasoned croutons
1 pound spicy pork sausage
4 large eggs
2 1/4 cups 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 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Directions

Spread croutons on bottom of greased 13 x 9-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°F (163°C).

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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