The experts always say breakfast is the most important meal of the day. I couldn’t agree more. After a busy night of not eating I am always ready for something delicious to start the day off right. I know after a good breakfast I’ll have more energy to greet the day and manage the many activities I’ll be taking myself or my children to. Some days my breakfast is eaten on the go and may consist of a granola bar or a couple of hard boiled eggs. My go-to weekday breakfast is yogurt topped with fresh fruit and something crunchy like Lucy’s Granola. On the rare occasion that we all sit down to breakfast together it is nice to have something warm and filling for everyone to enjoy. Breakfast Casseroles were a weekend staple of my childhood(I grew up in the Midwest!) and are the perfect breakfast when I have time for something more substantial with my family. In honor of National Better Breakfast Day yesterday, I am going to share one of my favorite breakfast recipes with you. You can substitute your favorite veggies to make it more your own and you can never have too much cheese!
Spinach, Mushroom & Cheese Breakfast Casserole
Makes 8-10 servings
8 cups rustic bread, cubed
4 cups sliced mushrooms
5 ounces fresh spinach
1 ½ cups shredded Gruyere Cheese, using the large holes on your grater
1/3 cup Grated Parmesan Cheese
2 ½ cup Whole Milk
-Preheat oven to 350°F.
-Grease a 9 x 13 inch casserole dish and set aside
-Toss bread with 2 tablespoons olive oil and season with salt and pepper. Pour onto a baking sheet, making one layer. Place in the preheated oven for 10-15 minutes, until golden brown.
-While the bread is toasting, in a sauté pan heat 2 tablespoons olive oil over medium-high heat and add the mushrooms. Cook until browned on one side and then stir and cook for 2-3 more minutes. Add the spinach to the pan and continue to stir until the spinach is wilted. Season with salt and pepper. Remove from heat.
–Place the bread into the prepared casserole dish, add the spinach & mushrooms and stir to combine. Mix in the cheese.
-In a large bowl, whisk together the eggs and the milk. Season with salt and pepper. Pour into the prepared casserole dish over the other mixture.
-Cover casserole with plastic wrap and place in the refrigerator for 6 hours or overnight.
-When ready to bake, preheat oven to 350°F. Place casserole on the counter for 30 minutes prior to baking. Bake for 50-55 minutes until the custard is set and the top of the casserole is golden brown.
-Cool for at least 15 minutes before serving or bake the day ahead and serve at room temperature.