2 ½ cups herb-seasoned croutons

8 eggs, beaten

2 ¼ cups milk

1 (10oz) can Cream of Mushroom soup

1 (10oz) pkg. frozen chopped spinach, thawed and drained 

1 (4oz) can sliced mushrooms, drained

1 cup (4oz) Sharp Cheddar cheese, shredded

1 cup (4oz) Monterey Jack cheese, shredded

¼ tsp. dry mustard

Directions:
Brown the sausage in a skillet, stirring until crumbly; drain.

Spread the croutons in a Pam sprayed 9x13 Bake & Roast Pan.

Layer the sausage over the croutons.

Whisk the eggs and milk in a large bowl until blended.

Stir in the soup, spinach, mushrooms, Cheddar cheese, Monterey Jack cheese and dry mustard.

Pour the egg mixture evenly over the sausage layer.

Chill, covered for 8 to 10 hours.

Bake, uncovered at 350^o for 50 to 55 minutes or until brown and set.

Serve with picante sauce, if desired.