Breakfast Casserole

Serving size:
 6 Servings


    • 2 T
    • olive oil
    • 1
    • onion (medium, diced)
    • 1⁄2 lb
    • mushrooms (sliced)
    • 1 lb
    • spinach (rinsed and chopped)
    • 8
    • eggs
    • 1 c
    • milk
    • 1 t
    • dry mustard
    • 6 c
    • cubed bread
    • 1⁄2 lb
    • ham (cubed - optional)
    • 1⁄2 lb
    • cheddar cheese (grated)
    • salt (to taste)
    • pepper (to taste)
20 minutes
Ready in
20 minutes


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

Adapted from


Preheat oven to 350˚F. Butter a 9x13" casserole dish and set aside.

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. Remove from heat and set aside.

In large bowl, beat eggs. Whisk in the milk and mustard, then fold in the bread and ham. Let stand 5 minutes. Stir in 3/4 of the cheese. Fold in the cooked vegetables and season with salt and pepper. Pour into the prepared casserole. Sprinkle the remaining cheese over top and bake 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.