Easy to make the night before, this vegetarian breakfast casserole is a wonderful substitute for the more common sausage and potato casseroles.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 6 slices white bread, cut into 1/2-inch cubes
- 2 cups milk
- 6 large eggs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (10 ounce) can sliced mushrooms, drained
Instructions
- Spray a 9×13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish.
- Beat eggs, milk, salt, and pepper in a large bowl. Pour mixture evenly over the bread cubes. Sprinkling in even layers, top with 1 cup Monterey Jack cheese, then spinach, then sliced mushrooms, then remaining cheese. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 8 g |
| Sodium | 824 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This has excellent potential! I used pepper Jack cheese for spice, and sautéed fresh mushrooms because I prefer the texture, but canned would definitely be easier. Be sure to season your egg mixture well, or the bread cubes will be bland since they are the base of this casserole. I do love vegetarian recipes and will make this again, but I may try to mix some cheese and some of the veggies into the bread cube base.