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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Full of flavor, fast and filling, this make-ahead breakfast dish is pretty enough for any holiday brunch buffet. It disappears in minutes. And being able to prepare it the night before makes handling hectic mornings a snap! Ingredients:
1 package (8 ounces) sliced mushrooms |
1 bunch green onions, sliced |
2 teaspoons canola oil |
1 loaf (1 pound) day old bread, cut into 3/4-inch cubes |
1 cup (4 ounces) shredded swiss cheese |
1 package (1 pound) sliced bacon, cooked and crumbled |
2 cups (8 ounces) shredded cheddar cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
9 eggs |
3 cups milk |
1/2 teaspoon each onion powder, garlic powder and ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes.
2. In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings.
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