Ingredients for Spinach Breakfast Casserole
- Bulk Pork Sausage
- Seasoned Croutons
- Frozen Chopped Spinach
- 1 cup shredded carrots
- 2 cups milk
- 6 large eggs
- Cream Of Mushroom Soup
- Sliced Mushrooms
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon dry mustard
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How to Make Spinach Breakfast Casserole
- In a large skillet, cook 1 pound of sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Evenly spread 1 cup croutons in the bottom of a 3-quart casserole dish.
- Distribute the cooked sausage evenly over the croutons.
- Top with 10 ounces fresh spinach and 1 cup shredded carrots.
- In a large mixing bowl, whisk together 2 cups milk, 6 large eggs, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 teaspoon dry mustard, 1 cup shredded cheddar cheese, and 1 cup shredded Monterey Jack cheese until well combined.
- Pour the egg mixture evenly over the layers in the casserole dish.
- Cover the casserole dish and refrigerate for 8-24 hours.
- Preheat oven to 325°F (160°C).
- Bake, uncovered, for 45 minutes.
- Sprinkle with 1/2 cup additional shredded cheddar cheese.
- Continue baking for another 10 minutes, or until the edges are bubbly and the center is heated through.
- Let the casserole stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
46g
Carbs
4g
