Savory Herb and Mushroom Breakfast Casserole
A delightful and savory breakfast casserole featuring aromatic herbs, earthy mushrooms, and creamy cheese, perfect for a hearty start to your day.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
8 large eggs
2 cups whole milk
2 cups sliced cremini mushrooms
1 cup diced onions
1 cup shredded sharp cheddar cheese
1 cup chopped fresh spinach
1/2 cup chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1 tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp red pepper flakes
8 slices whole-grain bread, cubed
Instructions
1. Preheat your oven to 350°F.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
3. Add mushrooms and cook until they are browned and any liquid has evaporated.
4. Stir in spinach, sun-dried tomatoes, basil, salt, black pepper, thyme, and red pepper flakes. Cook for another 2 minutes and set aside.
5. In a large bowl, whisk together eggs and milk until well combined.
6. Add the mushroom mixture, cubed bread, and cheese to the bowl. Gently fold to combine.
7. Transfer the mixture to a greased 9x13 inch baking dish, ensuring an even layer.
8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
9. Let it cool for a few minutes before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 300°F for about 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
