This is different than your average breakfast casserole. It is so yummy and easy to put together. You can easily make this into a light dish by substituting egg beaters and light cheese. I've made it both ways and both are equally good! Also, if you cut the recipe in half, use 2 whole eggs and 1 egg white. If you're a vegetarian, this is also good without bacon!
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Units: US | Metric
- 2 tablespoons butter
- 6 slices French bread, cut into 1/2 inch cubes, dried
- 1/2 lb bacon, cooked and crumbled
- 10 ounces frozen spinach, drained
- 1/2-3/4 cup fresh mushrooms, sliced
- 1 cup shredded cheese (i use cheddar, monterrey jack, or colby jack)
- 5 large eggs
- 2 cups 2% low-fat milk
- 1 teaspoon salt
- 1 tablespoon mustard or 1 teaspoon dried mustard
- 1Butter the bottom of a 13x9 inch pan. Place bread cubes into pan, followed by bacon, spinach, and mushrooms. Sprinkle cheese on top.
- 2Beat eggs together with milk, salt, and mustard. Pour over bread mixture.
- 3Cover pan tightly and refrigerate overnight or at least 3 hours.
- 4When ready to cook, remove pan from fridge and let sit at room temperature while oven preheats.
- 5Bake, uncovered, at 350 for 35 minutes.
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Nutritional Facts for Overnight Breakfast/Brunch Casserole
Serving Size: 1 (185 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 339.5
- Calories from Fat 181
- Total Fat 20.1 g
- Saturated Fat 8.3 g
- Cholesterol 138.4 mg
- Sodium 876.1 mg
- Total Carbohydrate 25.0 g
- Dietary Fiber 2.2 g
- Sugars 3.1 g
- Protein 14.4 g