Make Ahead Breakfast Casserole

Recipe View 5 mins Prepare the Base: Spread the seasoned croutons evenly across the bottom of a greased 9x13 inch baking dish. (5 minutes)

Recipe View 12 mins Sauté the Sausage: Crumble the spicy pork sausage into a medium skillet. Cook over medium heat until browned, breaking it apart with a spoon. Drain off any excess drippings. (10-12 minutes)

Recipe View 2 mins Layer the Sausage: Distribute the cooked sausage evenly over the bed of croutons in the baking dish. (2 minutes)

Recipe View 3 mins Whisk the Custard: In a large bowl, whisk together the eggs and milk until thoroughly combined and slightly frothy. (3 minutes)

Recipe View 5 mins Incorporate the Flavors: Stir in the condensed cream of mushroom soup, thawed and drained spinach, chopped mushrooms, shredded Cheddar cheese, Monterey Jack cheese, and dry mustard into the egg mixture. Ensure all ingredients are well distributed. (5 minutes)

Recipe View 2 mins Assemble the Casserole: Gently pour the egg mixture over the sausage and croutons, ensuring that everything is evenly coated. (2 minutes)

Recipe View 8 hrs Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or for at least 8 hours) to allow the flavors to meld and the croutons to absorb the custard. (8+ hours)

Recipe View 10 mins Preheat the Oven: The next morning, preheat your oven to 325 degrees F (165 degrees C). (10 minutes)

Recipe View 55 mins Bake to Golden Perfection: Bake the casserole in the preheated oven for 50 to 55 minutes, or until it is set and lightly browned on top. A knife inserted into the center should come out clean. (50-55 minutes)

Recipe View 5 mins Garnish and Serve: Remove the casserole from the oven and let it rest for a few minutes before garnishing with fresh parsley sprigs. Serve hot and enjoy! (5 minutes)