Make-Ahead Breakfast Casserole
Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons.
Whisk eggs and milk in large 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 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. Refrigerate leftovers.
Makes 10 to 12 servings
Source: Bob Evans
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