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Sunday, December 8, 2013

Overnight Breakfast Casserole

Who doesn’t love a throw together casserole recipe that can be made ahead?? I know I love them! This would make a wonderful Christmas morning breakfast or brunch recipe! I love baked egg dishes; frittatas, quiches, etc. However, they are time consuming in the mornings and I don’t like to wait on them so I don’t make them often. After Thanksgiving, I had some white GF bread that was just okay. No one really ate it but I hated to throw it away so I decided to make this casserole dish. I wasn’t exactly sure how it would turn out but it is great! It is very similar to a bread pudding type recipe. The nutrients come from all the veggies this dish is loaded with. If you prefer, you could use more egg whites than whole eggs.  You could also throw in some sausage or other meat for additional flavor. This serves about 6.

6 slices of GF bread, cubed
6 eggs (or an egg/egg white mixture to equal about 1 cup)
¼ cup milk
½ tsp oregano
½ tsp sage
¼ tsp black pepper
½ tsp sea salt
2 cups raw spinach
½ cup chopped mushrooms
¼ cup diced onions
½ cup cooked spaghetti squash or shredded potatoes
¼ cup diced carrots
1 Tbsp olive oil
½ cup shredded cheese (I used dairy free Daiya cheddar style)
  • In a greased 9x9 baking dish, place bread cubes.
  • In a large skillet, sauté mushrooms, onions, carrots and spinach for about 10 minutes or until crisp-tender.
  • In a mixing bowl, beat eggs, milk and seasonings together.
  • Add mushroom mixture to eggs.
  • Place the spaghetti squash over the bread cubes. Sprinkle shredded cheese over bread and squash. Pour egg mixture over dish.
  • Cover and refrigerate overnight.
  • In the morning, bake at 375°F for about 35-40 minutes or until eggs are set in the center.

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