|Croutons||2 1/2 cups, seasoned|
|Spicy pork sausage||1 pound|
|Milk||2 1/4 cups|
|Condensed cream of mushroom soup||1 can (10.75 ounce)|
|Frozen chopped spinach||1 packet (10 ounce) – thawed, drained, and squeezed dry|
|Mushrooms||1 can (4.5 ounce) – drained and chopped|
|Cheddar cheese||1 cup, shredded|
|Monterey Jack cheese||1 cup, shredded|
|Dry mustard||1/4 teaspoon|
|Fresh parsley||2 sprigs, for garnish|
25 minutes to prepare, 55 minutes to cook, ready in 1 hour and 20 minutes
If you have a few overnight guests, or people coming by early in the morning, who’ll need a hearty breakfast – maybe before a hike, a festival, or a road trip – this is a perfect solution.
Step 1: Get a 9 x 13 inch backing dish, and grease it right up.
Step 2: Put the croutons on the bottom of the dish, spreading them out.
Step 3: Cook the sausage until it’s browned – a medium heat will work best.
Step 4: Spread the sausage meat over the croutons. Does it smell good?
Step 5: Give the eggs and milk a good whisking – you’ll probably need a large bowl for this bit.
Step 6: Mix in the soup, spinach, mushrooms, cheese and mustard. Give it all a really good stir until it’s well mixed.
Step 7: Get this eggy mixture into the baking dish, over the croutons and sausage.
Step 8: Put the mixture-laden baking dish in the refrigerator overnight. Go to bed.
Step 9: When you get up, preheat your oven to 325 degrees. Put the coffee on.
Step 10: Let you mixture in the dish bake for 50 to 55 minutes. It should be firm and lightly browned on top – as every oven is different, keep an eye out for when this happens.
Step 11: Plate up, and garnish with the parsley.
The prep time isn’t too bad or difficult, and it’s so easy to just stick it in the oven in the morning, leaving you plenty of time to shower or get whatever you need ready for the day.