8sliceswhite bread (14 oz.), cut into cubes(see note)
2cupsshredded cheddar cheese, divided(8 oz. pkg.)
Instructions
Preheat oven to 350°F. Lightly spray a 9 x 13 inch glass baking dish with cooking spray.
Brown sausage in a large frying pan over medium heat, breaking up clumps as it browns. Transfer cooked sausage to a paper-towel lined plate to drain fat. Spread sausage on the bottom of the baking dish.
Wilt spinach in the same pan over medium heat, covered, tossing occasionally, for a couple of minutes. Arrange spinach over the sausage layer. Sprinkle on 1 cup of cheese. Add the bread cubes in an even layer.
In a large bowl, whisk together eggs, milk, salt, pepper and dry mustard powder. Pour egg mixture evenly over bread. Press bread down a little, if needed, so that all of it is soaked with the egg mixture. Sprinkle remaining 1 cup cheese over the top. At this point the egg casserole can be be covered and refrigerated for up to 24 hours (see note).
Bake for 45 to 50 minutes or until set. To check for doneness, insert a table knife in the center of the casserole. It should come out clean. Remove from oven and let stand for at least five minutes before serving.
Video
Notes
Whole milk makes the creamiest casserole but either 2% or low fat milk work fine, too.
Day old dry bread is best. Use white or whole wheat bread. I like to use a combination of white and wheat bread.
Nutrition information is calculated using pork sausage, 2% milk, and white bread.
Make ahead: Prepare breakfast casserole, as directed, but don't bake. Cover tightly, and refrigerate several hours or overnight. Remove casserole from refrigerator while oven preheats so it warms up slightly. Increase baking time, if necessary.
You can substitute pretty much anything for the vegetables and meat. Try one of these combinations: Sausage and Mushroom, Ham and Broccoli, or Spinach, Red Peppers & Feta.
Substitute your favorite cheese for the cheddar.
Vegetarian: Omit the sausage, and increase the veggies.