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.
SKY-HIGH BRUNCH BAKE
Watch our Sky-High Brunch Bake video to learn how to wow the crowds at brunch! Our Sky-High Brunch Bake features bacon, cheesy eggs, spinach and more. You'll be sure to have a little something for everyone next time you host brunch.
Provided by My Food and Family
Categories Cheese
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.
- Reserve 1 Tbsp. eggs for later use. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
- Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
- Bake 45 to 55 min. or until golden brown. Cool 10 min. Run knife around edge of pan to loosen crust before removing rim.
Nutrition Facts : Calories 390, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 120 mg, Sodium 390 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 14 g
SAUSAGE-SPINACH BREAKFAST BAKE
Brunch? Make a cheesy sausage, spinach and egg bake that's crisp on the top and like a quiche on the bottom.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.
- In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
- In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish.
- Bake 35 to 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 410, Carbohydrate 22 g, Cholesterol 165 mg, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 1/2 g
SPINACH-MUSHROOM BRUNCH CASSEROLE
Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 9h
Yield 6
Number Of Ingredients 13
Steps:
- Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
- In a large skillet, melt butter over medium-high heat, until sizzling.
- Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
- Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
- Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
- Place the bun bottoms, with cut side up, in the casserole to form the top layer.
- Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
- In a bowl, stir together eggs and milk until blended.
- Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- In the morning, let casserole sit at room temperature for about 30 minutes.
- Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 34.9 g, Cholesterol 237.8 mg, Fat 24.1 g, Fiber 2.8 g, Protein 25.2 g, SaturatedFat 12.3 g, Sodium 733 mg, Sugar 6 g
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.
SPINACH AND FETA BRUNCH CASSEROLE
Have a taste of Greece with a Spinach and Feta Brunch Casserole from My Food and Family. Enjoy this casserole on a weekday or for weekend brunch.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. to 1 min. or until crisp-tender. Add spinach; cook and stir 2 to 3 min. or just until wilted. Remove from heat.
- Whisk eggs and milk in large bowl until blended. Add spinach mixture and remaining ingredients; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 155 mg, Sodium 600 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 5 g, Protein 13 g
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.
More about "spinach brunch bake recipes"
12 BEST SPINACH RECIPES FOR BREAKFAST | ALLRECIPES
From allrecipes.com
Author Carl HansonPublished 2019-07-27Estimated Reading Time 4 mins
- Baby Spinach Omelet. Tender baby spinach, Parmesan cheese, and a little nutmeg flavor this simple, delicious omelet. "It's a carb-cutter's perfect start for the day," says HOLLYJUNE.
- Groovy Green Smoothie. The fresh spinach in this fruit-filled smoothie is so mild that you really can't taste it. Think of it, it's breakfast and already you've had several servings of fruits and veggies!
- Spinach, Sausage, and Egg Casserole. Spinach and eggs mix it up with breakfast sausage and Cheddar cheese in this delicious breakfast casserole. "I love this recipe," says Jane.
- Crustless Spinach Quiche. Frozen chopped spinach and shredded Muenster cheese give this baked quiche loads of flavor. Plus, there's no crust with this quiche, so it's also quick and easy to make.
- Low-Carb Bacon Spinach Egg Cups. "These low-carb egg, and cheese veggie muffins perfect for on the go," says Paula Todora (Paula T). "You can make them ahead and reheat in the microwave a few seconds.
- Green Smoothie Bowl. Here's a spinachy smoothie bowl that's topped with berries, chia seeds, granola, and coconut. "Out of all the smoothies I've tried to date, this has got to be one of my favorites," says KGora.
- Eggs and Greens Breakfast Dish. This recipe features spinach, plus arugula and chard, for a triple threat of morning greens. "Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach," says Dorinda Medley.
- Breakfast Chickpea Spinach Muffins. "These easy and quick chickpea and spinach muffins are a go-to for those busy mornings when you are running out the door," says Balanced Babe.
- Light and Fluffy Spinach Quiche. "Here's a very tasty and fluffy quiche," says KRISTINJONI. "Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.
- Eggs Florentine. A quick and easy recipe for eggs Florentine with spinach, mushrooms, and cream cheese. "This is a basic and elegant recipe for eggs Florentine," says Kel Kel.
SPINACH RICOTTA BRUNCH BAKE - JO COOKS
From jocooks.com
4.5/5 (319)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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