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Spinach Breakfast Casserole

Spinach Breakfast Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Spinach, sausage and eggs together come together in one tasty casserole. The best part? You can make it ahead for a stress-free morning or brunch.
time
prep:
30 min
total:
9 hr 35 min
servings
total:
12 servings

What You Need

4
cups  seasoned croutons (about 7 ounces)
1
 pound bulk pork sausage, cooked drained
1
 10-ounce package frozen chopped spinach, thawed and well drained
1/2
cup  purchased shredded carrot
4
 eggs
2
cups  milk
1
 10-3/4-ounce can condensed cream of mushroom soup
1
 4-ounce can (drained weight) sliced mushrooms, drained
1
cup  shredded cheddar cheese (4 ounces)
1
cup  shredded Monterey Jack cheese (4 ounces)
1/4
 teaspoon mustard
 Shredded cheddar and/or Monterrey Jack cheese (optional)

Make It

1. Spread croutons in an even layer in a 3-quart rectangular baking dish. Spread sausage evenly over croutons. Sprinkle spinach and carrot evenly over sausage.

2. In a medium bowl beat eggs with a whisk; whisk in milk, mushroom soup, mushrooms, the 1 cup cheddar cheese, the 1 cup Monterey Jack cheese, and the dry mustard until well mixed. Pour over layers in dish. Cover and chill for at least 8 hours or up to 24 hours.

3. Preheat oven to 325 degree F. Uncover casserole and bake in preheated oven for 45 minutes. If desired, sprinkle with additional cheese. Bake about 10 minutes more or until edges are bubbly and center is heated through. Let stand for 10 minutes before serving. Makes 12 servings.

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