Simplify your morning with this yummy Spinach, Mushroom and Cheese Breakfast Casserole.
Less rush, less fuss because you have cleverly done your preparation the night before. This dish is also easy to prepare, inexpensive and makes a great presentation. You’ll get plenty of protein from the eggs, but if you want, you can always saute some breakfast sausages to go along with this in the morning while your casserole is in the oven.
Don’t be put off by the recipe saying total time of 7 hrs and 45 minutes. This is including at least 6 hrs while it is sitting and setting in your refrigerator.
Spend more time with your family and guests rather than preparing breakfast, give this delicious recipe a try.
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
Total Time: 7 hr 45 min
Prep: 15 min
Inactive: 6 hr 15 min
Cook: 1 hr 15 min
4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, roughly chopped
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
Grease a 9-by-13-inch (3-quart) casserole dish with oil.Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.sPlace half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.