Sausage Strata Deluxe

• 1 lb. bulk sausage
• 2 c. croutons or toasted bread crumbs
• 6 eggs
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 1/2 soup cans of milk
• 1/4 tsp. dry mustard
• 1/4 tsp. crushed dried rosemary or 1 tsp. fresh
• 1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
• 2 c. shredded Colby Jack cheese
• 1/4 c. sliced mushrooms

1. Cook sausage in skillet over medium heat until browned, stirring frequently to break up into small pieces.
2. Coat bottom of a 9 x 13-inch pan that has been coated with vegetable spray. Spread croutons over bottom of pan.
3. Drain sausage well and spread over croutons.
4. In large bowl, whisk together eggs, soup, milk, mustard and rosemary.
5. Stir in spinach, cheese and mushrooms. Pour over sausage.
6. Cover with plastic wrap and refrigerate 8 to 10 hours or overnight.
7. When ready to serve, preheat oven to 350u0b0, uncover and bake about 1 hour or until set and lightly browned on top.
8. Makes 6 servings.

bulk sausage, croutons, eggs, cream of mushroom soup, milk, dry mustard, rosemary, frozen spinach, cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98207 (may not work)