An easy recipe for a make-ahead breakfast casserole contains sausage, eggs, milk, spinach, cheese and herbs. The casserole is assembled and refrigerated until the next morning.
Gather and prep all breakfast casserole ingredients before assembling the casserole. Brown 1 pound of pork sausage. Use spicy, mild, regular or turkey sausage according to desired taste. Drain the sausage, and set it aside.
Whisk together four large eggs and 2 1/4 cups milk. Use low-fat or skim milk to reduce calories, if desired.
Thaw and drain all moisture from one 10-ounce package of chopped spinach. Drain and chop one can
of mushrooms. Add the spinach and mushrooms to the milk and egg mixture.
Shred 1 cup each of Monterey Jack and Cheddar cheese. If desired, use any other hard cheese. Add
cheeses to the milk, egg, spinach and mushroom mixture. Add 1/4 teaspoon dry mustard to the mixture. Add salt and pepper to taste. Mix well and set aside.
Lightly spray a 9 by 13-inch pan with non-stick spray. Layer 2 1/2 cups of seasoned or
unseasoned croutons on the bottom. Spread the browned sausage over the croutons. Next, pour the liquid mixture over the sausage. Refrigerate the casserole overnight.
In the morning, preheat oven to 325 degrees Fahrenheit. Bake casserole approximately one hour or until the top is brown and bubbly. Remove from oven and garnish with parsley sprigs before serving.