Spinach Breakfast Casserole

I needed some foods for the week that would be easy for the Husband to make.  This one fit the ticket as I made it the day before and let it "chill" in the fridge for 24 hours.  All he had to do was pop it in the oven.

This one, although listed in the cookbook as a breakfast casserole, was a GREAT dinner.  I do think I will add more carrot next time . . . and maybe a little onion.  Both Miss Mia and Aisey enjoyed this meal!

Spinach Breakfast Casserole
~ adapted from BH&G 9x13 The Pan That Can

4 cups seasoned croutons (I made my own from a loaf of garlic Parmesan french bread I snagged off the reduced rack at the local super grocery)
1 lb bulk pork sausage, cooked and well drained
1 10 oz package frozen, chopped spinach, thawed and well drained
1/2 cup coarsely shredded carrot (I think I'll make it a full cup next time)
4 eggs, beaten
2 cups milk (we used 1%)
1 10 3/4 oz can condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1/4 tsp dry mustard

Spread croutons evenly in an ungreased 9x13 baking dish.  Spoon sausage evenly over croutons.  Layer the spinach and carrot evenly over sausage.

In medium bowl, stir the eggs, milk, soup, cheddar cheese, Monterrey Jack cheese and dry mustard until well mixed.  Pour egg mixture evenly over ingredients in baking dish.  Cover and chill 8-24 hours.

Preheat oven to 325.  Bake, uncovered, for 45 minutes.  Sprinkle with additional cheese.  Bake an additional 10 minutes, or until edges are bubbly and center is heated through.  Let stand 10 minutes before serving. 

Makes 12 servings.