Name: Vegetarian Breakfast Casserole with Spinach and Mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 535 min
Yield: 1
Ingredients: nonstick cooking spray; 6 slices white bread, cut into 1/2-inch cubes; 2 cups milk; 6 large eggs; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 cups shredded Monterey Jack cheese; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 (10 ounce) can sliced mushrooms, drained

Vegetarian Breakfast Casserole with Spinach and Mushrooms

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
535 minutes

Overnight Vegetarian Spinach Mushroom Breakfast Casserole: Prep the night before, then just layer, chill, and bake for a stress-free morning.

Ingredients:

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

Instructions:

Prepare the baking dish by coating it with nonstick spray. Evenly spread the bread cubes across the dish in a single layer.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over bread cubes evenly. Layer with 1 cup Monterey Jack cheese, spinach, sliced mushrooms, and remaining cheese. Cover and refrigerate for 8 hours to overnight.
Begin by heating the oven to 350 degrees F (175 degrees C).
Take the casserole out of the refrigerator and remove the cover. Bake in the preheated oven until fully set, for 40 to 45 minutes.

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