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Make-Ahead Breakfast Casserole Recipe

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This recipe for Make-Ahead Breakfast Casserole, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Tuesday, July 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups seasoned croutons
1 pound sausage (any sausage that is good for breakfast)
4 eggs
2 1/4 cups milk
1 10-ounce can condensed cream of mushroom soup
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 4-ounce can mushrooms, drained and chopped
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey jack cheese
1/4 teaspoon dry mustard
fresh herb sprigs and carrot strips (optional)
picante sauce or salsa (optional)

Directions:
Directions:
Spread croutons on bottom of greased 13x9-inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheeses, and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325 degrees. Bake 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.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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