Description
A cozy, make-ahead breakfast casserole layered with cubed bread, spinach, and melty cheese in a creamy egg custard.
Ingredients
Scale
- 8 cups day-old bread, cubed (sourdough, French, or ciabatta recommended)
- 10 oz fresh or frozen spinach, thawed and drained
- 2 cups shredded cheese (cheddar, mozzarella, or gruyère)
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or butter (for greasing and sautéing)
Instructions
- Grease a baking dish with olive oil or butter.
- In a skillet over medium heat, sauté onion and garlic until soft and fragrant.
- Add the spinach and cook until moisture evaporates. Season with salt and pepper.
- In a mixing bowl, whisk together eggs, milk, cream, salt, and pepper.
- In the baking dish, layer half of the bread, half of the spinach mixture, and half of the cheese. Repeat the layers.
- Pour egg mixture over the dish and press down so bread absorbs the custard.
- Cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes until golden and set in the center.
- Let rest for 10 minutes before serving.
Notes
- Add cooked bacon or sausage for a meatier dish.
- Swap spinach with kale, chard, or mixed greens.
- Try different cheeses like feta or pepper jack.
- Add bell peppers or mushrooms for extra veggies.
- Make individual servings in muffin tins.
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 185mg