Egg spinach mushroom casserole

Egg Spinach Mushroom Casserole

Mushrooms and spinach combined with eggs, sausage and cheese for an elegant and easy start to the holidays.

Prep Time:

20 min

Cook Time:

50 - 55 min

Servings:

12

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Ingredients

  • 2 1/2 Cups seasoned croutons
  • 1 Pound Bob Evans Original Roll Pork Sausage
  • 4 Large eggs
  • 2 1/4 Cups milk
  • 10.5 Ounces condensed cream of mushroom soup
  • 10 Ounces frozen chopped spinach thawed and squeezed dry
  • 4 Ounces canned mushrooms drained and chopped
  • 1 Cup sharp cheddar cheese shredded
  • 1 Cup Monterey Jack cheese shredded
  • 1/4 Teaspoon dry mustard
  • Fresh herb sprigs (optional)
  • Carrot strips (optional)
  • Picante sauce or salsa (optional)

Instructions

  1. Spread croutons on bottom of greased 13x9 baking dish.
  2. Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage, spread over croutons.
  3. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard.
  4. Pour egg mixture over sausage and croutons. Refrigerate overnight.
  5. Preheat oven to 325F.
  6. Bake egg mixture 50-55 minutes or until set and lightly browned on top.
  7. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.

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Mushrooms and spinach combined with eggs, sausage and cheese for an elegant and easy start to the holidays.

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