SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
SPINACH CASSEROLE
This is an always requested vegetable side dish at our holiday gatherings.
Provided by Valerie
Categories Side Dish Vegetables Greens
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place cottage cheese, eggs, flour, sour cream, salt, and pepper in a food processor. Process until smooth. Mix spinach, cottage cheese mixture, and 2 cups of Cheddar cheese in a bowl, then spread into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Top with the remaining 2 cups of Cheddar cheese and continue baking until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 7.9 g, Cholesterol 140.3 mg, Fat 18 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 10.4 g, Sodium 845.4 mg, Sugar 0.8 g
BREAKFAST SAUSAGE CASSEROLE
Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.
Provided by Trisha Yearwood
Categories main-dish
Time 9h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
- In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
EASY SPINACH CASSEROLE
Couldn't be easier or yummier!
Provided by Barbara
Categories Side Dish Casseroles Spinach Casserole
Yield 6
Number Of Ingredients 4
Steps:
- Thaw spinach and squeeze out water. Soften cream cheese.
- In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
- Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 18.8 g, Cholesterol 41.3 mg, Fat 14.7 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 8.5 g, Sodium 685.3 mg, Sugar 1.8 g
COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH
Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.
Provided by Joe Sevier
Categories Breakfast Sausage Egg Yogurt Green Onion/Scallion Spinach Cheese Cheddar Christmas Casserole/Gratin Brunch Kid-Friendly Small Plates
Yield 12-15 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
- Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
- Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
- Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
- Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
- Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
- Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
- Let casserole cool several minutes. Top with dark green scallion parts.
- Do Ahead
- Casserole can be assembled 1 day ahead. Tightly cover and chill.
THREADGILL'S SPINACH CASSEROLE
This recipe is from Threadgill's restaurant in Austin, Texas. It's the most delicious way to serve spinach! I've found it freezes very well after baking - I spoon 4 servings into quart-size freezer bags. Then when I want to serve, I let it defrost in the fridge for a day, spoon it into a microwave dish and reheat. It's just as good as the first time around.
Provided by appleydapply
Categories Spinach
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Cook frozen spinach as package directs and drain well.
- Fry the bacon very crisp, then remove from the pan and crumble. Drain most of the fat, reserving a tablespoon or so in the pan. Saute the onions until soft in this reserved bacon fat.
- Mix all ingredients in a large bowl.
- Put into a large casserole dish (9x13). Bake uncovered for 30 minutes at 350.
Nutrition Facts : Calories 385.9, Fat 32.2, SaturatedFat 15.5, Cholesterol 68.2, Sodium 719.2, Carbohydrate 11.3, Fiber 3.4, Sugar 2.9, Protein 15.6
SAUSAGE VEGGIE BREAKFAST CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
- In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
- Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.
THREADGILLS SPINACH CASSEROLE
Steps:
- Preheat oven to 350. Cook frozen spinach as direced and drain. Fry bacon, saute the onions,and add remaining ingredients in order listed. Add cracker crumbs if needed to make a fairly stiff mlixtgure. Bake uncovered for 30 minutes at 350.
SAUSAGE & CRESCENT ROLL CASSEROLE
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 19g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 662mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
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