This year I’m going to save myself some time and trouble. Rather than get up and cook a full on ham and potato breakfast for Santa and his helper, I’m going to prep this casserole the night before then simply pop it in the oven Christmas morn: then I’ll simply be chilling along with the champagne and orange juice! I’m also going to tweak it and use hash browns O’Brien or Tater Tots instead of croutons
2 1/2 cups seasoned croutons or tater tots/hashbrowns
1 pound spicy 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 croutons or potatoes 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, 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.