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

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

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.