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Breakfast Casserole

Prep time
20 mins
Adapted from


Try this easy dish for a special brunch, served with fresh fruit.


8 eggs
6 cbread cubes
1 medium onion, diced
1⁄2 lbfresh mushrooms, sliced
1 lbfresh spinach, rinsed and chopped
1 tdry mustard
1⁄2 lbham, cubed (optional)
1⁄2 lbcheddar cheese, grated (or vegan cheese)
  salt and pepper to taste
1 cmilk (or non-dairy milk)


Heat olive oil in large skillet. Add onion and mushrooms and sauté about five minutes until softened. Stir in spinach and cook until just wilted. Set vegetables aside. In large bowl, beat eggs. Add milk, mustard and bread. Let stand 5 minutes. Stir in 3/4 of the cheese. Add the cooked/drained vegetables. Mix well. Pour into 9x13 buttered casserole. Sprinkle the remaining cheese over top and bake @ 350 for 45-60 minutes until set and golden brown. Let cool 10 minutes before serving.


Choose a hearty,rustic bread for this dish--slightly stale is best. This tastes best if made ahead and refrigerated for several hours or overnight. Let the casserole come to room temperature while the oven preheats.