Make-Ahead Breakfast Casserole

Name: Make-Ahead Breakfast Casserole
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H53M0.000S
Total time: P0Y0M0DT1H13M0.000S
Yield: 10-12 servings
Ingredients: 1 lb. Bob Evans Original Recipe Sausage Roll; 21/2 cups seasoned croutons; 4 eggs; 21/4 cups milk; 1 can (101/2 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 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/4 tsp. dry mustard; Fresh herb sprigs and carrot strips (optional); Picante sauce or salsa (optional)

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Total: 1 hr 13 min

Prep: 20 min
Cook: 53 min

Yield: 10-12 servings

Total: 1 hr 13 min

Prep: 20 min
Cook: 53 min

Yield: 10-12 servings

Directions

Spread croutons on bottom of greased 13" x 9" baking dish. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. 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 325F. Bake egg mixture 50-55 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.;