Spinach Breakfast Casserole

From BHG.

• Ready In: 1 hr 25 mins
• Serves: 12

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 3/4ounce) 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.