Saturday, January 9, 2010

Spinach and Egg Breakfast Casserole

Every year we have a Girls' Christmas Brunch and for some reason I always end up making an egg casserole instead of a baked good! This year I tried a different one and it was very tasty and easy. (The other one I used to make was great - but had 12 eggs and lots of bacon - very unhealthy after the holidays!) I used more croutons that called for - 2 cups barely covered the bottom of the pan. However, they do bake into the egg and cheese so it's really your preference how much you want in there.

Adapted from:

8 - large eggs
2 - cups milk
2 - cups Colby shredded cheese
1 - pkg frozen chopped spinach, thawed and drained
1/2 tsp. dry mustard (I omitted - I didn't have any and I hate mustard!)
1/2 tsp. pepper
1/2 tsp. salt
2 - cups Seasoned Croutons (I used more than 2 cups, probably close to 3. It just didn't look like enough!)

Spray a 13 x 9 inch baking pan with cooking spray. Sprinkle 2-3 cups of croutons in the pan and spread cheese over croutons. In a large bowl, whisk eggs, milk and spices until well blended, then add the spinach until well combined. Pour egg mixture over croutons, cover with foil and put in fridge over night. The next morning, take casserole out of fridge and let sit for 1/2 hour, pre-heat oven to 375 degrees. Place covered casserole in oven and bake for 45-50 minutes or until knife inserted in center comes out clean. Any vegetable can be added to casserole or cooked and drained sausage & poured over croutons. Red bell peppers or chopped tomatoes can be added to top halfway through baking to add color.

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