Shelly's Recipe

BREAKFAST CASSEROLE I

Category: Breakfast Casseroles

2 1/2 cups seasoned croutons
1 lbs sausage
4 eggs
21/4 cups milk
1 can cream of mushroom soup
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz) mushrooms, drained and chopped
1 cup shredded sharp cheddar cheese and Monterey Jack cheese
1/4 tsp dry mustard
Fresh herb sprigs and carrot strips
Picante sauce or salsa

Spread croutons on bottom of greased 13x9 inch baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. 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. Bake egg mixture 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 leftovers. Serves 10 to 12