Vegetarian Breakfast Casserole with Spinach and Mushrooms

Vegetarian Breakfast Casserole with Spinach and Mushrooms

Save time in the morning by preparing this vegetarian breakfast casserole with spinach and mushrooms the night before. It's as easy as layer-refrigerate-bake!

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
259 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Spray a 9x13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish.
Step 3
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.
Step 4
Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.

Ingredients

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

Categories

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