My youngest son asked me if I could make breakfast
for a men's retreat this coming weekend.
So I began to look for recipes that would feed
the young men heartily. I found the recipe online.
I want to share the recipe with you.
It's very easy to make and delicious.
2 1/2 cups season croutons
1 pound pork sausage
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (4.5 ounce) can mushrooms drained and chopped
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley for garnish
- Spread the croutons on bottom of a greased 9x13 inch baking dish. Crumble the sausage into medium skillet. Cook over medium heat until browned. Drain off any drippings. Spread the sausage over the croutons.
- In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
- The next morning, preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.