Spinach and Mushroom Brunch Bake
Start your morning off right with this comforting Spinach and Mushroom Brunch Bake, a hearty casserole brimming with nutritious fresh spinach, earthy mushrooms, and savory cheeses. Perfect for weekend gatherings, this make-ahead-friendly dish combines cubed day-old bread with fluffy eggs, creamy whole milk, and a hint of nutmeg for a warm, aromatic flavor that fills the kitchen. Sharp cheddar and Parmesan cheeses melt into gooey layers, while sautéed garlic and mushrooms add texture and depth. Oven-baked to golden perfection with minimal prep time, this crowd-pleasing recipe is ideal for breakfast or brunch, offering balanced flavors and satisfying bites in every forkful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Button or cremini mushrooms, sliced
- 5 cups Fresh spinach leaves
- 2 cloves Garlic, minced
- 8 large Eggs
- 0.5 cup Whole milk
- 1 cup Sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 4 cups Day-old bread, cubed
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes until they release their moisture and start to brown.
Add the minced garlic and fresh spinach to the skillet. Cook for another 2-3 minutes, stirring frequently, until the spinach wilts. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg.
Stir in the shredded cheddar cheese, grated Parmesan cheese, and the cooked mushroom-spinach mixture.
Spread the cubed bread evenly in the prepared baking dish. Pour the egg mixture over the bread, pressing down gently to ensure the bread soaks up the liquid.
Let the casserole sit for 5-10 minutes to fully absorb the liquid.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the casserole is set in the center. A toothpick inserted in the middle should come out clean.
Let cool for 5 minutes before slicing and serving. Enjoy your Spinach and Mushroom Brunch Bake!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 357 mg | 27% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
