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.
COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.
Provided by Joe Sevier
Categories Breakfast Sausage Egg Yogurt Green Onion/Scallion Spinach Cheese Cheddar Christmas Casserole/Gratin Brunch Kid-Friendly Small Plates
Yield 12-15 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
- Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
- Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
- Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
- Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
- Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
- Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
- Let casserole cool several minutes. Top with dark green scallion parts.
- Do Ahead
- Casserole can be assembled 1 day ahead. Tightly cover and chill.
SAUSAGE AND SPINACH BREAKFAST CASSEROLE
This is a variation on a standard breakfast casserole recipe. You can really use any combination of meat, vegetables, and cheese that you have on hand. This one came out really well! You can substitute frozen drained spinach for the sauteed fresh if that's easier.
Provided by maisypjh
Categories Breakfast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease 9" square pan with a bit of butter.
- Add rest of butter to skillet. Saute onion for 2 minute on med heat, then add mushrooms and garlic. Cook and stir for 4 minutes, until mushrooms have begun to soften, and remove to a bowl.
- Add spinach to skillet and saute lightly, just for a minute or two. Drain by pressing a spatula against the spinach.
- To assemble, layer half of sausage in baking dish. Top with 1/3 of cheese. Add mushroom mixture, then 1/3 of cheese. Add spinach, then rest of cheese, then rest of sausage.
- Beat eggs with cream and seasonings. Pour over other ingredients.
- Casserole can be refrigerated overnight at this point.
- Bake at 350 for 30 minutes, until center is set. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 608.9, Fat 47.4, SaturatedFat 22.7, Cholesterol 423.5, Sodium 1028.9, Carbohydrate 8.8, Fiber 1, Sugar 2.4, Protein 36.6
SLOW-COOKER CHEESY SPINACH BREAKFAST CASSEROLE
Our hearty, slow-cooker dish of Bisquick, hash browns, fresh spinach and mozzarella cheese is perfect for Sunday brinner when your family is on the run.
Provided by By Stephanie Wise
Categories Breakfast
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
- In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
- Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 200, Carbohydrate 16 g, Cholesterol 135 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE
Hash browns serve as the bottom crust in this multi-layered marvel.
Provided by Bon Appétit Test Kitchen
Categories Cheese Egg Potato Breakfast Brunch Bake Quick & Easy Sausage Leek Spinach Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
- Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
- Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
- Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
- Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.
MOZZARELLA & SPINACH BREAKFAST CASSEROLE
Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. -Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 800mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE
Steps:
- Position a rack in top third of the oven; preheat to 350°. Whisk eggs, cream, 1 1/2 tsp. salt, and 3/4 tsp. pepper in a large bowl; set aside. Melt 1 Tbsp. butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl. Melt 3 Tbsp. butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 Tbsp. butter in skillet. Slide potato pancake into skillet browned side up; cook until bottom is golden brown, about 10 minutes. Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over. Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.
SWEET POTATO BREAKFAST CASSEROLE WITH MUSHROOMS AND SPINACH
This sweet potato casserole is a great breakfast dish to make on Sunday night to have for the coming work week.
Provided by Meghan Culp
Categories Breakfast and Brunch Eggs
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.
- Arrange sweet potato fries in the casserole dish in a single layer. Layer spinach, mushrooms, and sausage mixture on top. Whisk eggs together in a bowl. Season with seasoning salt and pour into the casserole. Cover with Cheddar cheese.
- Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 14.9 g, Cholesterol 255.8 mg, Fat 20.5 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 8.1 g, Sodium 515 mg, Sugar 6.7 g
TURKEY SPINACH SWEET POTATO BREAKFAST CASSEROLE
A hearty and healthy breakfast casserole you can make on the weekend and take to work with you through the week!
Provided by Megan Olson
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Heat oil in a skillet over medium heat; stir in turkey sausage and spinach. Cook and stir until sausage is browned and spinach is wilted, about 5 minutes.
- Combine egg whites and almond milk in a large bowl; stir well. Add sage, thyme, oregano, red pepper flakes, basil, nutmeg, salt, and pepper.
- Layer grated sweet potatoes evenly on the bottom of the baking dish. Add turkey and spinach on top. Pour egg mixture over casserole. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until bubbly and the top is golden brown, about 45 minutes. Cut into 6 pieces.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 10.5 g, Cholesterol 57.8 mg, Fat 10.4 g, Fiber 1.8 g, Protein 22.8 g, SaturatedFat 2.8 g, Sodium 815.1 mg, Sugar 2.8 g
SPINACH BREAKFAST CASSEROLE!
I tweaked this recipe to give it some pizazz for a Brunch Bridal Shower! It was a huge hit and all the girls wanted a copy! It looks very pretty and it's super yummy!! You don't have to use all of the veggies- but it definately adds to the taste and overall look if you do!
Provided by chelseajoy
Categories One Dish Meal
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- In a large mixing bowl combine eggs, milk, mustard, and salt; stir well.
- Spread 1/2 of bread cubes evenly in the bottom of a greased 9x13 pan.
- Sprinkle with 1/2 of veggies, ham, and cheese over bread.
- Repeat layering using the remainder of the ingredients(not eggs yet).
- Now- pour egg mixture slowly and evenly over casserole
- Bake for 55-60 minutes or until your eggs are set.
- Serve with a fruit salad for a beautiful brunch!
BACON & SPINACH BREAKFAST CASSEROLE CUPS
Baked in a muffin tin, these mini bacon and spinach casserole cups are a yummy (and adorable) addition to your breakfast or brunch menu.
Provided by My Food and Family
Categories Home
Time 40m
Number Of Ingredients 6
Steps:
- Line 12 muffin cups with foil baking cups; spray foil cups with non-stick cooking spray. Combine all ingredients in a bowl and mix well. Divide the mixture evenly between the muffin cups.
- Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Serve immediately or store refrigerated Remove from foil liners and reheat for a few seconds in the microwave when ready to enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SPINACH BREAKFAST CASSEROLE
Make and share this Easy Spinach Breakfast Casserole recipe from Food.com.
Provided by BakinBaby
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread croutons in a greased 9x13 pan, top with browned and drained spicy sausage.
- Whisk milk and eggs together, stir in remaining ingredients.
- Pour egg mixture over sausage and croutons, cover and refrigerate overnight.
- Bake at 325 for 50-55 minutes or until set and golden on top.
VEGETARIAN BREAKFAST CASSEROLE WITH SPINACH AND MUSHROOMS
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
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
SAUSAGE AND SPINACH BREAKFAST CASSEROLE
Steps:
- 1. Prepare stuffing according to package directions. Meanwhile crumble sausage into a large skillet; add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. 2. In a large bowl, combine the sutffing, sausage mixture and spinach. Transfer to a greased 13 in by 9 in baking dish; sprinkle with the Cheddar Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture. 3. Bake at 400 for 30 minutes. Sprinkle with Parmesean cheese; bake 5 minutes longer or until bubbly.
SLOW COOKER CHEESY SPINACH BREAKFAST CASSEROLE
Our hearty, slow-cooker dish of Bisquick, hash browns, fresh spinach and mozzarella cheese is perfect for Sunday brinner when your family is on the run.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
- In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
- Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.
SPINACH BREAKFAST CASSEROLE
Make and share this Spinach Breakfast Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook/crumble sausage over medium heat until sausage is browned; drain.
- Spread croutons evenly in the bottom of a 3-quart casserole dish.
- Spread sausage over croutons.
- Top with spinach and carrot.
- In a mixing bowl, whisk the milk, eggs, and soup together.
- Stir in the mushrooms, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, and dry mustard until mixed together.
- Pour over layers in casserole dish.
- Cover and chill for 8-24 hours.
- Bake, uncovered, in a 325° oven for 45 minutes.
- Sprinkle with additional cheese; bake 10 minutes or until edges are bubbly and center is heated through.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 331, Fat 21.1, SaturatedFat 9.3, Cholesterol 130.9, Sodium 529.9, Carbohydrate 14.2, Fiber 1.6, Sugar 1.8, Protein 20.9
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