Eggs for 12 (or Spinach, Sausage Cheese Casserole)

Shown above assembled, ready for refrigerator and ready for baking tomorrow while I enjoy my coffee and the good smells!

About 12 slices of bread cubed (enough to create a good layer on bottom of 12' X 13" pan
1 stick of butter melted and drizzled over bread

Layer the next four ingredients over the bread and butter

1/2 pound ground sausage, crumbled, browned and drained
(I never measured the veggies, but here is an estimate for quantity to layer)
1/2 C green or colored peppers chopped
1/2 C onions chopped
1 C chopped fresh spinach
(Optional-Rubbed Sage sprinkled)


You can be creative with these layers, such as ham instead of sausage, different veggies, or add some mushrooms....whatever.

Blend together the next 3 items.  I just stirred them once and a clump of soup was mistaken as raw egg - that would be nasty.
12 eggs (or 2 cartons of egg beaters)
1 can cream of mushroom soup
1/2 C milk


Pour the egg mixture over all the veggies and meat.

Sprinkle with about 1/2 C Swiss Cheese (or whatever cheese you want)

Cover with tin foil and refrigerate over night.  Bake in the morning at 350 degrees for about 1 1/2 to 2 hours, let set for 10 minutes.

I like to uncover the dish after 1 hour and 15 minutes of cooking.  When a knife comes out clean, except for cheese, it will be done.  This is fabulous for those mornings with company or to take to a brunch.