Looking to feed a crowd in the morning? This breakfast casserole recipe is perfect for that! The strange part is the croutons, but if you think about it, they are just seasoned bread… so calm the hell down. This breakfast casserole is savory and will be a big hit with the family. Best part is that this recipe is open to interpretation… you can add more meat, veggies or anything else you want!
2 1/2 cups seasoned croutons
1 pound spicy pork sausage
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
8oz Mushrooms (sliced)
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
Spread croutons on bottom of greased 9×13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight (this is optional, you can cook this bastard right away too)
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.