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.
BAKED SPINACH
I have a problem with my middle child eating vegetables. He seems to have an aversion to 'green'. This is one way to get him to eat his spinach and the whole family loves it, too.
Provided by evelynathens
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Butter a 9 inch glass pie plate.
- Combine the eggs, bread crumbs, cream cheese, salt and nutmeg and stir in spinach, half and half and Cheddar.
- Transfer spinach mixture to pie plate and bake for 20-25 minutes, or until set and puffed slightly.
- Note: I sometimes fry up a few rashers of bacon until crisp, drain and crumble them into the spinach mixture.
Nutrition Facts : Calories 201.7, Fat 14.6, SaturatedFat 8, Cholesterol 175.1, Sodium 381.1, Carbohydrate 7, Fiber 1.4, Sugar 1, Protein 11.3
SPINACH BRUNCH BAKE
"Impress your breakfast guests with this dish's mixture of fluffy eggs, tender spinach and melted cheeses. Tomatoes add lovely color, while tangy blue cheese packs in a punch of flavor. If you want, sprinkle the top with crunchy walnuts." From taste of home.
Provided by Courtly
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, garlic and butter in a small microwave-safe bowl.
- Cover and microwave 1 minute or until onion is tender.
- In a bowl, lightly beat eggs with whisk.
- Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, diced tomatoes and walnuts.
- Place in a greased shallow 1 quart baking dish.
- Bake, uncovered, at 400 for 30-35 minutes or until a knife inserted near the center comes out clean.
- Garnish with remaining blue cheese and sliced tomatoes if desired.
Nutrition Facts : Calories 393.6, Fat 27.3, SaturatedFat 13.6, Cholesterol 306.3, Sodium 814.1, Carbohydrate 8, Fiber 2.2, Sugar 2.6, Protein 29.9
SPINACH AND MUSHROOM BRUNCH BAKE
I just love the combination of flavors in this recipe! Although this is a brunch recipe, I think its great for a lazy dinner meal as well! I usually do half the recipe, and it works fine that way too! Because it sits in the refrigerator for 8 hours, it is great to prepare the night before serving. Prep and cook time does not include the 8 hours of chilling time!
Provided by breezermom
Categories Brunch
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
- Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
- Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
- In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
- Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
- Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
- Bake, uncovered, at 350 degrees for 1 hour.
Nutrition Facts : Calories 499.1, Fat 32.9, SaturatedFat 18, Cholesterol 196.5, Sodium 991, Carbohydrate 33.3, Fiber 3, Sugar 8.3, Protein 18.9
SPINACH EGG BAKE
This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
SPINACH BAKE N'BRUNCH
Make and share this Spinach Bake n'Brunch recipe from Food.com.
Provided by Michele7
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 350°.
- Brown sausage with onion and drain.
- Stir in spinach.
- Place bread cubes in a 13x9 baking pan.
- Top with sausage mixture; sprinkle with cheese.
- Pour combined eggs, milk, Miracle Whip and seasonings over cheese; cover.
- Refrigerate several hours or overnight.
- Bake 1 hour.
Nutrition Facts : Calories 554.7, Fat 36.5, SaturatedFat 15.2, Cholesterol 306.2, Sodium 908.4, Carbohydrate 24.9, Fiber 2, Sugar 6.6, Protein 30.9
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SPINACH RICOTTA BRUNCH BAKE - JO COOKS
From jocooks.com
4.5/5 (321)Total Time 1 hr 35 minsCategory Breakfast, BrunchCalories 482 per serving
- Prepare the oven and baking pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
- Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
- Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
- Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown.
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