A Thanksgiving Read and a Breakfast recipe

Best-selling author Leslie Anne Galloway leads the perfect life—until it inexplicably begins to fall apart. Her husband dies. Her pregnancy fails. Her career tanks. Unfortunate coincidence? Or is some unknown enemy working to engineer her downfall? All doubt disappears when an arsonist sets fire to her house and she narrowly escapes two brutal assaults. Since the police are unable to protect her, she must use her own intellect and determination to unmask and thwart an opponent who will not stop until she is brought to the very brink of destruction—and beyond.

Make-Ahead Thanksgiving Breakfast

Ingredients

• Sponsored

• Dollar General
• 2763 Dorchester Sq
• CAMBRIDGE, MD 21613

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 2 1/2 cups seasoned croutons
• 1 pound spicy pork sausage
• 4 eggs
• 2 1/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

• 1 (4.5 ounce) can mushrooms, drained and chopped
• 1 cup shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/4 teaspoon dry mustard
• 2 sprigs fresh parsley, for garnish

Directions

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• Prep
  25 m
• Cook
  55 m
• Ready In
  1 h 20 m

1. Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
2. In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
3. The next morning, preheat oven to 325 degrees F (165 degrees C).
4. Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.