Vegetarian Breakfast Casserole With Spinach And Mushrooms Recipes

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Spinach, Mushroom and Cheese Breakfast Casserole image

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

Ingredients

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

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.

SPINACH AND MUSHROOM CASSEROLE

Spinach and Mushroom Casserole image

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

Provided by Bev I Am

Categories Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

Steps:

Preheat oven to 325 degrees.
Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
Blend in flour, salt, pepper and nutmeg.
Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
Sprinkle with cheese.
Place in a shallow pan of hot water.
Bake for 45 minutes.

Nutrition Facts : Calories 439, Fat 35.1, SaturatedFat 21.3, Cholesterol 108.3, Sodium 889.2, Carbohydrate 22.1, Fiber 6.5, Sugar 3.5, Protein 15.9

VEGETARIAN BREAKFAST CASSEROLE WITH SPINACH AND MUSHROOMS

Vegetarian Breakfast Casserole with Spinach and Mushrooms image

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

Ingredients

nonstick cooking spray
6 slices white bread, cut into 1/2-inch cubes
2 cups milk
6 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
2 cups shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) can sliced mushrooms, drained

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

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