Linda brought this delicious oatmeal to our breakfast last week. She says that it’s “easy, healthy and has ingredients that one usually has on hand.” Sounds perfect! You can find the recipe on this link:
By popular demand, here is the recipe for the casserole Jeri brought last Friday. Thanks, Jeri!
Make Ahead Breakfast Casserole
Original recipe makes 10 to 12 servings
Makes servings USMetricAdjust Recipe (Help)
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
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
1. 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.
2. 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.
3. The next morning, preheat oven to 325 degrees F (165 degrees C).
4. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
**Note: I actually sauted fresh mushrooms with 1 cup of onions. I didn’t make this the night before, so the croutons did not soak overnight. Instead of layering everything, I threw it all together and poured it into the baking dish. I let the baking dish sit for about 10 minutes before putting it into the oven, and it turned out great!