At least two to three times a month, I make this Weekend Breakfast Casserole. One, it’s easy. Two, there is some left over for the next day. And three, well, I get to use some of the veggies in the fridge. Best of all, I can enjoy my coffee at my leisure while this cooks.
Since there is two of us here at home, I use a smaller sized casserole dish, but you can certainly make this larger. If you want to use a regular sized casserole dish, 13×9 size, make the recipe for 6 people. (See how to adjust my recipe card here.)
You can combine pretty much anything you like in this. I use whatever I have as far as produce is concerned, but I always stick to the egg and cheese ratio. Otherwise, make it yours!
For todays Weekend Breakfast Casserole I used mushrooms, scallions, fresh spinach and tomatoes.
Preheat your oven to 375°.
Vegetable Prep
Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.
On a non stick pan, cook your mushrooms and scallions until soft. Add a pinch of salt and pepper. Once they are softened, add the spinach to wilt it. Remove from heat.
Cook vegetables until soft Cook spinach until wilted
While the pan with the spinach is cooling, spray your casserole dish with non stick spray. Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil. Now add the cheese and stir until combined. Next, add the spinach mixture and tomatoes, stir gently until combined. Pour mixture into casserole dish. You can top with additional cheese if desired.
Bake for 30-40 minutes. The casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.
Remove from the oven and allow to sit for a few minutes and cut into wedges. I cut this into quarters, however, you can certainly cut this into 6 smaller wedges or 2 jumbo pieces.
Enjoy!
Weekend Breakfast Casserole
Equipment
- casserole dish
Ingredients
- 8 large eggs
- 1 1/2 cup mushrooms sliced
- 5 cups spinach, fresh large stems removed
- 3 whole scallions finely chopped
- 1 cup tomatoes cherry, grape or baby
- 1/4 tsp salt kosher
- 1/4 tsp pepper
- 1/2 tsp basil dried
- 1/4 cup half and half
- 1 cup cheese shredded, cheddar or your choice
- pinch salt and pepper
Instructions
Vegetable prep
- Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.
- On a non stick pan, cook your mushrooms and scallions until soft. Once they are softened, add the spinach to wilt it. Remove from heat.
For casserole
- While the pan is cooling, spray your casserole dish with non stick spray.
- Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil.
- Now add the cheese and stir until combined.
- Next, add the spinach mixture and tomatoes, stir gently until combined.
- Pour mixture into the sprayed casserole dish. You can top with additional cheese if desired.
- Bake for 30-40 minutes. Casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.
- Remove and cut into wedges. Enjoy!
Notes
Nutrition
All content and photographs ©Claudia’s Table and claudiastable.com
Our Lobster Asparagus and Gruyere Quiche for a special brunch idea.
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