Spinach And Mushroom Brunch Bake Food

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SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

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

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
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
1 teaspoon fresh thyme leaves, roughly chopped

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.

SPINACH-MUSHROOM BRUNCH CASSEROLE



Spinach-Mushroom Brunch Casserole image

Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 9h

Yield 6

Number Of Ingredients 13

6 Ball Park® Hamburger Buns
2 tablespoons butter, or more if needed
1 cup chopped yellow onion
2 cups sliced mushrooms
3 teaspoons dried Italian herbs
2 teaspoons garlic granules
2 teaspoons sweet paprika
salt and pepper to taste
3 cups coarsely chopped fresh spinach
6 slices bacon - cooked, drained, and chopped
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
6 eggs, beaten
2 cups milk

Steps:

  • Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
  • In a large skillet, melt butter over medium-high heat, until sizzling.
  • Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
  • Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
  • Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
  • Place the bun bottoms, with cut side up, in the casserole to form the top layer.
  • Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
  • In a bowl, stir together eggs and milk until blended.
  • Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
  • In the morning, let casserole sit at room temperature for about 30 minutes.
  • Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 34.9 g, Cholesterol 237.8 mg, Fat 24.1 g, Fiber 2.8 g, Protein 25.2 g, SaturatedFat 12.3 g, Sodium 733 mg, Sugar 6 g

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

VEGETARIAN BREAKFAST CASSEROLE WITH SPINACH AND MUSHROOMS



Vegetarian Breakfast Casserole with Spinach and Mushrooms image

An easy breakfast casserole which you can prepare the night before... and a great vegetarian alternative to the traditional sausage and potato casseroles.

Provided by Justin

Time 8h55m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Spray a 9x13-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 259.2 calories, Carbohydrate 16.3 g, Cholesterol 169.5 mg, Fat 14.4 g, Fiber 2.4 g, Protein 17.1 g, SaturatedFat 7.5 g, Sodium 824.3 mg, Sugar 5 g

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