Spread croutons on bottom of greased 13 x 9 inch baking dish.
Crumble and cook sausage in medium skillet over medium heat until browned. Drain sausage, spread over croutons.
Whisk eggs and milk in bowl until blended.
Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
Preheat oven to 325F.
Bake egg mixture 50-55 minutes or until set and lightly browned on top.
Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Calories
340
Total Fat
25 g
Saturated Fat
11 g
Cholesterol
105 mg
Sodium
740 mg
Total Carbs
11 g
Dietary Fiber
2 g
Protein
25 g
Allergen Information
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.