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Bob Evans Breakfast Casserole

Source of Recipe

EDC~2001~Bob Evans Restaurant


List of Ingredients

2 1/2 cups seasoned croutons
1 pound Bob Evans Sausage
4 eggs
2 1/4 cups milk
1 can cream of mushroom soup
10 ounces frozen spinach, thaw and squeeze dry
1 4 ounces can mushrooms, drain and slice
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1/4 teaspoon dry mustard
Picante or Salsa


Recipe

Spread croutons on bottom of greased 13x9" baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain. Sprinkle over croutons. Sprinkle mushrooms over evenly. Sprinkle spinach over evenly. Sprinkle cheeses over evenly. Whisk eggs and milk in a large bowl. Stir in soup and mustard. Pour evenly over casserole. Refrigerate over night. Preheat oven to 325ºF. Bake 50-55 minutes or until set and lightly browned on top. Serve hot with picante sauce on the side. Serves 10-12