Ingredients for Overnight Breakfast Brunch Casserole
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How to Make Overnight Breakfast Brunch Casserole
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan with butter.
- Place 6 cups of cubed bread into the prepared pan.
- Evenly distribute 4 slices cooked and crumbled bacon (or omit for vegetarian version) over the bread.
- Add 5 ounces of fresh spinach and 8 ounces of sliced mushrooms on top of the bacon (or bread if omitting bacon).
- Sprinkle 2 cups of shredded cheddar cheese over the spinach and mushrooms.
- In a large bowl, whisk together 6 large eggs (or substitute with 12 egg beaters), 1 ½ cups milk, 1 teaspoon salt, and ½ teaspoon Dijon mustard.
- Pour the egg mixture evenly over the bread and topping mixture in the pan.
- Cover the pan tightly with plastic wrap and refrigerate overnight (or for at least 3 hours).
- Remove the casserole from the refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake, uncovered, for 35-45 minutes, or until golden brown and set. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
41g
Carbs
8g
