Great make ahead breakfast, just put in the oven 55 minutes before your meal.
2 1/2 cups seasoned croutons
1 pound pork sausage
2 1/4 cup milk
1 (10 3/4 oz) can cream of mushroom soup
fresh spinach leaves (good size handfull)
8 oz. fresh mushrooms chopped to desired size
half medium onion chopped
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
Spread croutons in greased 9x13 baking pan. Brown sausage in a medium skillet, remove when browned and reserve a tiny bit of drippings and saute the onions and mushrooms.
In a bowl, whisk together the eggs, milk and mustard. Stir in the cheeses and the soup. Spread spinach leaves over the croutons, top with the sausage and mushrooms. Pour egg mixture over all. Refridgerate overnight.
In the morning - preheat oven to 325 degrees F
Bake for 50 to 55 minutes until set and lightly browned. Serve hot.