Saturday, January 4, 2014

Breakfast Casserole

Image from the internet

On Christmas Eve, we had brunch with my family.

I was interested in trying a new egg casserole, but I wanted to made something different.

I found this recipe in a church cookbook and it sounded interesting.

Truthfully, I wasn't too sure if it would be a disappointment,

but I went on faith and made it anyway.


Because it was in a church cookbook.

You know church cookbooks; the recipes are usually winners!

Everybody wants to be the envy of the congregation so they put in their prized recipes!

I will definitely be making this again!

Breakfast Casserole

1 package seasoned croutons
1 pound sausage, cooked
4 eggs
2 1/4 cups milk
1 can cream of mushroom soup
10 oz package frozen spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 tsp. dry mustard

In a 9 X 13 pan, sprayed with Pam, spread the croutons on the bottom of the pan. 

Sprinkle the cooked sausage over the croutons.

Whisk the eggs and milk together.  Stir in the soup, spinach, cheeses, and dry mustard.  Pour the egg mixture over the sausage and bacon.

Refrigerate overnight.

Bake at 325 degrees for 50-60 minutes.

Serve warm.

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