Vegetarian Breakfast Casserole with Spinach and Mushrooms
Description
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!
Ingredients
•
nonstick cooking spray
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6 slices white bread, cut into 1/2-inch cubes
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2 cups milk
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6 large eggs
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 cups shredded Monterey Jack cheese
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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1 (10 ounce) can sliced mushrooms, drained
Directions
1
Spray a 9x13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish.
2
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.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.