Search This Blog


Friday, November 23, 2018


I love to try breakfast casserole recipes.  This one that I'm sharing I just tried today and I have to say, I thought it was pretty darn good! 
The prep wasn't too terribly difficult, and the baking time was just about 25 minutes.  So from start to finish I would say it was just about an hour.

This would be great for when you have houseguests, or maybe a special brunch! 


olive oil
1 small onion, chopped
½ lb. white musrooms, sliced
6 cups baby spinach (about 6 oz.)
6 slices potato bread, lightly toasted
6 large eggs
½ cup whole milk
3/4 cup shredded gruyere cheese


Heat approximately 2 Tbsp. olive oil in a large skillet over medium high heat.  Add the onion and cook, stirring occasionally, until golden; approx. 8 minutes.

Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.   Add ½ tsp. salt, and pepper to taste; continue cooking, stirring occasionally until soft....about 4 minutes.  Stir in the spinach and cook until wilted, about 2 minutes.  Remove from the heat and let cool.

Spray a 9x13 baking dish with cooking spray.  Arrange the bread in the dish in a single layer with the edges slightly overlapping.  Spoon the mushroom/spinach mixture on top.  

When ready to bake, preheat the oven to 350 degrees.  Crack an egg onto each piece of bread; season with salt and pepper.  Pour the milk evenly over the top and sprinkle with the cheese.  Bake until the egg whites are set, approximately 25-30 minutes.   My eggs ended up a bit overcooked....or let's say, I was wanting my eggs to break open when I sliced into them....I'm going to have to experiment with the time to find just the right cooking time to achieve what I'm looking for - 28 minutes was too long.

Note:  The recipe mentioned you can make this ahead and refrigerate overnight.....add the eggs just before you pop it in the oven. 


recipe c/o:

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.