Make Ahead Breakfast Casserole

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From: Connie Moffett

2 1/2 cups seasoned croutons
1 pound Roll Sausage
4 eggs
2 1/4 cups milk
1 (10 oz) can cond. cream of mushroom soup
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 (4 oz) can mushrooms, drained and chopped
1 cup (4 oz) shredded sharp Cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
1/4 teaspoon dry mustard
Fresh herb sprigs and carrot strips (optional)
Picante sauce or salsa (optional)

Spread croutons on bottom of greased 13X9 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off drippings. Spread over croutons. Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325 degrees F. Bake egg mixture 50 to 55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers. Makes 10 to 12 servings. As always - Enjoy!