Spinach Breakfast Casserole

Name: Spinach Breakfast Casserole
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

12 ingredients

11 steps

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

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.