Spinach Breakfast Casserole

2 1/2 c. good quality seasoned croutons, or oven dried rustic Italian bread cubes

4 eggs

1/4 t. dry mustard

1 can condensed cream of mushroom soup

2 1/4 c. milk

1   10-12 oz. pkg. chopped spinach, thawed and squeezed dry

1   4 oz. can chopped mushrooms, drained

1 c. shredded cheddar cheese*

1 c. shredded Monterey Jack cheese*

Spread croutons on bottom of buttered 9 x 13 pan, keeping them a little bit away from the edges of the pan. Otherwise, when you add the egg mixture, the croutons will sneak up over the edges, and you will have to dunk them back under.

Whisk eggs in large bowl. Stir in condensed soup, mustard, and milk. Add spinach, mushrooms, and half of the combined cheeses. Pour this mixture over croutons. Cover and refrigerate overnight.

Bake, uncovered, at 325º for 40 minutes, or until set and lightly brown. Sprinkle the remaining cheese on top. Turn off the oven and set the casserole back in the oven for about 15 minutes to melt the cheese.

NOTES:

*Combine the two cheeses together, reserving half.