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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Breakfast Egg & Spinach Casserole Recipe

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This recipe for Breakfast Egg & Spinach Casserole is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. seasoned croutons
1 lb. Bob Evans Original Recipe Roll Sausage
2 1/4 c. milk
4 eggs
1 can (10 1/2 oz.) condensed cream of mushroom soup
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (4 oz.) mushrooms, drained and chopped
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
1/4 tsp. dry mustard
Picante sauce or salsa (optional)
Directions:
Directions:
Spread croutons on bottom of greased 13x19-inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk milk and eggs in large bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Remove from refrigerator 30 minutes prior to baking. Preheat oven to 325º. 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.
Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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