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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Spinach Breakfast Casserole Recipe

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This recipe for Spinach Breakfast Casserole is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. seasoned croutons (about 7 oz.)
1 lb. bulk pork sausage, cooked and drained
1 - 10 oz. pkg. frozen spinach, thawed and well drained
1/2 c. shredded carrots
6 eggs
2 c. milk
1 - 10-3/4 can cream of mushroom soup
2 - 4 oz. cans sliced mushrooms, drained
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/2 t. dry mustard
Optional:
Extra cheddar and/or Monterey Jack cheese
Directions:
Directions:
Spread croutons in even layer in a 3 quart rectangular baking dish (9 x 13). Spread sausage over croutons. Sprinkle spinach & carrots over sausage. In a bowl, beat eggs w/whisk; whisk in milk, mushroom soup, mushrooms, 1 c. each cheese & dry mustard. Pour over layers in dish. Cover & chill for 8 to 24 hours.
Preheat over to 325º. Uncover casserole & bake for 45 minutes. If desired, sprinkle w/additional cheese. Bake 10 minutes more. Let stand for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
I got this recipe from a friend of mine and I've made it several times. It goes over real well.

 

 

 

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