Mushroom And Feta Breakfast Casserole Food
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- 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.
- Place 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.
MUSHROOM AND FETA BREAKFAST CASSEROLE
I love the flavor of feta and mushrooms so when I found this recipe on the internet I thought it sounded so good. My only problem was that it served 8 and I needed to scale it down to serve 2, not a problem, just adjusted the ingredients and the size of the pan and of course the cooking time. I used low fat feta and it was delicious. This also freezes well. I just reheat gently in the microwave.
Provided by riffraff
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Spray 9 X 13 glass casserole dish with nonstick spray.
- Saute mushrooms in olive oil until they are softened but not completely cooked, about 5 minutes.
- Drain mushrooms if there is liquid in the pan, then spread evenly over bottom of casserole dish.
- Crumble feta over mushrooms.
- Beat eggs with cream, salt and pepper.
- Pour over mushrooms, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture.
- Bake 45 minutes, or until eggs are set and top is starting to brown.
Nutrition Facts : Calories 302.8, Fat 22.2, SaturatedFat 10.1, Cholesterol 513.4, Sodium 580.1, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 21.3
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