1 Lb of bulk pok sausage
2.5 cups of seasoned herb croutons
8 eggs, beaten
2 and 1/4th cup of milk
1 (10 0unce can) of cream of mushroom soup
1 (10 ounce ) package of frozen chopped spinach, thawed & drained
1 (4 ounce) can of sliced mushrooms, drained
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) of shredded sharp Cheddar cheese
1/4th tsp of dry mustard

Brown the sausage in a skillet, stirring until crumbly;drain. Spread the croutons in a greased 9 x 13" baking dish. Layer the sausage over the croutons. Whisk the eggs & milk in a large bowl until blended. Stir in soup, spinach, mushrooms, cheddar cheese, Montery Jack cheese and dry mustard. Pour the egg mixture evenly over the sausage layer. Chill, covered for 8-10 hours. Bake uncovered at 350 degrees for 50-55 minutes or until brown and set. Serve with Picante sauce if desired.
Serves 10-12

Rosalee Decker
Home & Garden Party
Home & Garden Party - Home
1-360-458-5680
This is theDay that the Lord has made;we shall rejoice & be glad in it