Make-Ahead Breakfast Casserole

Ingredients

• 1 pound breakfast sausage
• 1 (4-ounce) can mushrooms, drained
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (32-ounce) package frozen hash brown potatoes
• 2 cups shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F.
2. In a skillet over medium heat, cook sausage until no longer pink. Drain and set aside.
3. In a large bowl, combine mushrooms, spinach, hash browns, cheese, and sausage. Spread in a greased 9x13-inch baking dish.
4. In a separate bowl, whisk together eggs and milk; season with salt and pepper. Pour over the sausage mixture.
5. Bake for 25-30 minutes, or until eggs are cooked through and top is golden brown.

Interesting Facts

• This casserole can be made ahead and refrigerated for up to 4 days.
• You can customize this casserole with your favorite ingredients; try adding bacon, cooked vegetables, or diced ham.
• This casserole freezes beautifully; just thaw overnight in the refrigerator and bake as directed.