Sausage & Mushroom Breakfast Casserole

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 8 ounces mushrooms, sliced
• 3 cups fresh baby spinach, roughly chopped
• 1 pound breakfast sausage (pork or turkey), crumbled and cooked
• 6 slices bread, cubed (day-old bread works well)
• 2 cups shredded cheese (cheddar, mozzarella, or your choice)
• 8 large eggs
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

1. Sauté Vegetables:

• In a skillet over medium heat, heat the olive oil. Add chopped onion and sliced mushrooms, sautéing until the vegetables are softened.

1. Add Spinach:

• Add the chopped spinach to the skillet and cook until it wilts. Remove from heat.

1. Cook Sausage:

• In a separate skillet, cook the breakfast sausage until browned and cooked through. Drain excess fat if necessary.

1. Assemble the Casserole:

• Spread the cubed bread evenly in the greased baking dish.
• Layer the cooked sausage over the bread, followed by the sautéed vegetables and shredded cheese.

1. Prepare the Egg Mixture:

• In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and dried thyme (if using).

1. Pour Egg Mixture:

• Pour the egg mixture evenly over the layered ingredients in the baking dish.

1. Let it Sit:

• Allow the casserole to sit for about 10-15 minutes, letting the bread absorb some of the egg mixture.

1. Bake:

• Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the eggs are set.

1. Garnish and Serve:

• Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley.
• Slice and serve the casserole warm.