Mushrooms and spinach combined with eggs, sausage and cheese for an elegant and easy start to the holidays.
20 mins
50 to 55 mins
Serves 12
1 lb. | Owens Regular Roll Sausage |
2 1/2 cups | seasoned croutons |
4 large | eggs |
2 1/4 cups | milk |
1 can | condensed cream of mushroom soup (10.5 oz) |
1 pkg. | frozen chopped spinach, thawed and squeezed dry (10 oz) |
1 can | mushrooms, drained and chopped (4 oz) |
1 cup | shredded sharp cheddar cheese |
1 cup | shredded Monterey Jack cheese |
1/4 teaspoon | dry mustard |
Fresh herb sprigs and carrot strips (optional) | |
Picante sauce or salsa (optional) |
1 | Spread croutons on bottom of greased 13 x 9 inch 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. |
4 | Stir in soup, spinach, mushrooms, cheeses and mustard. 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. |
Calories | 340 |
Total Fat | 25 g |
Saturated Fat | 11 g |
Cholesterol | 105 mg |
Sodium | 740 mg |
Total Carbs | 11 g |
Dietary Fiber | 2 g |
Protein | 25 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.