Photo: Make-Ahead Breakfast Casserole Recipe
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)
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.
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By M8R-1jaely
midwest
on December 16, 2012
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Loved this. Used plain homemade croutons (and some crushed crackers but added Penzey's Mural of Flavor to the egg mixture. The whole thing took a lot longer than 53 minutes in my oven, but I think that is the oven. I love breakfasts that include vegetables, and plan to serve this on Christmas morning. YUM
By jclark712_12926965
Lebanon, TN
on October 28, 2011
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Made this yesterday for my bowling leagues halloween breakfast. I got plenty compliments and request for the recipe. This was quick, easy and delicious. I added 1 lb of chorizo for a little kick. I have one in the frig. right now for the weekend. Thanks
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