Sally OH posted 12-18-98 1:30 PM
Bob Evans Breakfast Casserole
2 1/2 C. seasoned croutons (garlic - onion)
1 lb. Bob Evans sausage roll
1 (4 oz) can mushrooms, drained and sliced
1 C. shredded sharp cheddar
1 C. shredded Monteray Jack
1 (10 oz) frozen spinach, thawed and squeezed
4 eggs
2 1/4 C. milk
1 (10 oz) can cream of mushroom soup
1/4 t. dry mustard
Picante Sauce or Salsa
Spread croutons on bottom of greased 13x9" baking dish.
Crumble sausage into medium skillet.
Cook over medium heat until browned, stirring occasionally. Drain.
Layer evenly as follows: croutons; mushrooms; spinach and cheeses.
Whisk eggs and milk in a large bowl. Stir in soup and mustard.
Pour evenly over casserole.
Refrigerate over night. Preheat oven to 325*
Bake 50-55 minutes or until set and lightly browned on top.
Serve hot with picante sauce on the side.