Step 1

Cook breakfast sausages and chopped onions in skillet over medium heat for 5 minutes or until browned. Add minced garlic and baby spinach. Cover and cook 1 minute, or until spinach is wilted.

Step 2

In large bowl, combine cubed day-old bread, lightly beaten medium eggs, CAMPBELL’S® Condensed Low Fat Cream of Celery Soup, shredded cheddar cheese, finely chopped fresh basil and sausage mixture. Mix well. Scrape into greased 2.5 qt (2.35 L) baking dish. Cover and refrigerate for at least 8 hours (or up to 24 hours).

Step 3

Heat oven to 375°F (190°C). Bake 45 minutes or until golden brown and a knife inserted in centre comes out clean.