Make Ahead Breakfast Casserole

2-1/2 cups seasoned croutons
1 lb. Bob Evans Original Recipe Roll Sausage
4 eggs
2-1/4 cups milk
1 (10-1/2 oz) can condensed cream of mushroom soup
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (4 oz) can mushrooms, drained and chopped
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded monterey jack cheese
1/4 tsp. dry mustard
fresh herb springs and carrot strips (optional)
picante sauce or salsa (optional)

Spread croutons on bottom of greased 13 x 9 baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk eggs and milk in large bowl until blended. Stir in soup, spinach, mushrooms, cheese and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325. Bake egg mixture 50 to 55 minutes or until set and lightly browned on top. Garnish with herb springs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.