This casserole has been making the baby shower and work potluck breakfast circuit for a couple of years now. Recently, it showed up at our New Year's breakfast, so I thought I would post the recipe. I made it from the trial and error of combining other casseroles and just plain ol' personal preference, but I'm sure there are many recipes similar to it out there on the information super highway or your mom's church cookbook. I've given it a creative name for your enjoyment. (I have no excuse other than I am tired.)
A personal note on this dish: I'm not a huge fan of spinach, so that's why the measurement is 3/4 of the bag. I was afraid all of it would be a little too spinachy for me, so feel free to dump it all in there if you prefer. The color goes so well with the happy Rotel tomatoes. Enjoy!
Breakfast Casserole
2 1/2 cups of seasoned croutons
1 lb. pork sausage
6 eggs
1 pint half and half
1 can cream of mushroom soup
3/4 package frozen spinach, thawed and drained
1 can Rotel
2 cups shredded monterrey & colby jack cheese
First, let's butter or grease your 9x13 casserole dish. Spread the croutons in the bottom of the dish. Brown the sausage, drain, and layer on top of the croutons. In a separate bowl, whisk the eggs and pour in the half and half. Combine the cream of mushroom soup, rotel, and cheese with the egg mixture. Finally, stir the drained spinach into the eggs & co. and pour it over the sausage in your casserole dish. Refrigerate overnight.
Bake at 325 for 1 hour, once the egg mixture is set and browned on top. It serves best if you let it sit for 5 minutes before dishing it up.
A personal note on this dish: I'm not a huge fan of spinach, so that's why the measurement is 3/4 of the bag. I was afraid all of it would be a little too spinachy for me, so feel free to dump it all in there if you prefer. The color goes so well with the happy Rotel tomatoes. Enjoy!
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