Make Ahead Breakfast Casserole

• 2 1/2 c. seasoned croutons
• 1 lb. Bob Evans original recipe sausage roll
• 4 eggs
• 2 1/4 c. milk
• 1 (10 oz.) can condensed cream of mushroom soup
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 (4 oz.) can mushrooms, drained and chopped
• 1 c. (4 oz.) shredded sharp Cheddar cheese
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/4 tsp. dry mustard

1. Spread croutons on bottom of greased 13 x 9-inch dish. Crumble sausage and cook until browned.
2. Drain drippings and spread over croutons.
3. Whisk eggs and milk.
4. Stir in soup, spinach, mushrooms, cheeses and mustard.
5. Pour egg mixture over sausage.
6. Refrigerate overnight.
7. Preheat oven to 325u0b0 and bake 50 to 55 minutes or until set and lightly browned.
8. Yield 10 to 12 servings.

croutons, bob evans, eggs, milk, condensed cream, mushrooms, cheddar cheese, shredded monterey jack cheese, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52276 (may not work)