By Lisa M. Pressey
Don’t know what to make for Christmas breakfast? This breakfast casserole is the answer to your problem. We are all somewhat overwhelmed during the holidays and occasionally on the weekends as well. Great news, you can put this recipe together in a relatively short time and have it ready to pop in the oven the next day. Enjoy your coffee and family while the casserole cooks.
What is a Casserole?
Casseroles have been around since the 1700’s. The French word casserole originates from the French word “cassa,” and the Latin word “cattia,” both meaning ladle. This dish is essentially your protein, vegetable, sauce and a binder like bread, rice, etc. as a binder all in one dish. You cook and serve this dish in the same pan. That being said you probably already make a variety of casseroles and don’t even know it, (Example – Lasagna)
TIP: Breakfast casserole can be made the night before. You simply put it in the oven and breakfast is ready in 1 hour.
INGREDIENTS
- 8-10 slices of gluten free dairy free bread
- 6 eggs
- 20 baby bella mushrooms
- 2 cloves garlic, minced
- 3 scallions, sliced
- half bag baby spinach
- block of Daiya Monterey Jack Cheese, grated
- bag of Daiya shredded cheddar cheese
- 1 1/2 cups almond milk
- 1 tablespoon cornstarch
- salt
- pepper
- 2 tablespoon olive oil
- 2 tablespoons margarine
For a vegan option replace the eggs with Just Eggs.
DIRECTIONS
- Grate the block of Monterey Jack cheese.
- Cut bread into cubes, add 1 tablespoon olive oil, salt and pepper, then toss.
- Heat a frying pan and bread and cook until crispy on the outside. About 8-10 minutes. Remove from the pan and set aside.
- Wipe out pan, add 1 tablespoon olive oil and 1 tablespoon margarine. When melted add mushroom and cook for 5 minutes.
- Add spinach, salt, pepper, and garlic to the pan then cook until spinach is wilted. Remove from the pan and set aside.
- Grease a casserole dish with 1 tablespoon of margarine. Add half of the bread, a layer of two cheeses, mushroom and spinach mix, scallions, remainder of bread, cheese and scallions.
- Whisk the eggs, milk, cornstarch, salt and pepper, in a measuring cup, then pour over the casserole.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Take breakfast casserole out and let it sit for 30 minutes. Preheat the oven to 350 degrees Fahrenheit and bake for 60 minutes.
- Let casserole stand for about 15-20 minutes. Then serve.
This breakfast casserole is a great for a busy weekend because you make it the night before. All you have to do the next morning is cook it and serve. I made this casserole to enjoy on Christmas morning so I didn’t have to worry about anything, but spending time with my family. It was even more delicious the next day.
Next, I am going to make one with potatoes instead of bread.