Spinach Breakfast Casserole

Name: Spinach Breakfast Casserole
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 12 serving(s)
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

(2)

Recipe by ratherbeswimmin

From BHG.

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READY IN: 1hr 25mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

In a large skillet, cook/crumble sausage over medium heat until sausage is browned; drain.
Spread croutons evenly in the bottom of a 3-quart casserole dish.
Spread sausage over croutons.
Top with spinach and carrot.
In a mixing bowl, whisk the milk, eggs, and soup together.
Stir in the mushrooms, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, and dry mustard until mixed together.
Pour over layers in casserole dish.
Cover and chill for 8-24 hours.
Bake, uncovered, in a 325° oven for 45 minutes.
Sprinkle with additional cheese; bake 10 minutes or until edges are bubbly and center is heated through.
Let stand for 10 minutes before serving.

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