Look no further for a delicious breakfast or brunch casserole for the holidays. Vary the ingredients according to your family’s tastes. To avoid a soggy mess, be sure that any fresh vegetables that have a high water content, such as mushrooms, bell peppers, or squash, are sauteed before adding. Almost any type of bread can be used; however, stale slices of French or Italian bread work best. Also, any type of good melting cheese, such as Havarti, Gruyere, Monterey Jack, Fontina, or Colby, can be substituted for the sharp cheddar. For a decadent splurge, half-and-half can be substituted for the whole milk. P.S. This recipe, like so many of my other favorites, comes from my book Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (you don’t have to be pregnant to buy a copy…I have many friends who buy it solely for the recipes; the nutritional advice is a bonus).
Brunch Casserole with Spinach and Red Bell Peppers
Serves 6
1 tablespoon unsalted butter, softened
1 supermarket French or Italian baguette, cut into enough 1/2-inch slices to make two layers in an 8 x 8 x 2-inch baking dish, spread out on a baking sheet or tray and left to dry
One 10-ounce package chopped frozen spinach, thawed and squeezed dry
6 ounces (about 1-3/4 cups) grated sharp cheddar cheeese
1/2 cup jarred roasted red peppers, drained and chopped
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh dill
6 large eggs
1-3/4 cups whole milk
1-1/2 teaspoons salt
Freshly ground pepper, to taste
- Grease an 8 x 8 x 2-inch Pyrex baking dish with most of the butter. Spread any leftover butter on as many bread slices as possible; set aside.
- Arrange half of the bread slices in a single layer in the baking dish. Scatter half of the spinach, cheese, red peppers, scallions, and dill over the slices. Arrange a second layer of bread on top of the first and cover with the remaining spinach, red peppers, scallions, and dill. Sprinkle half of the remaining cheese on top and set aside.
- Whisk the eggs, milk, salt, and pepper in a bowl. Pour evenly over the casserole and cover with plastic wrap, pressing it directly against the surface. Press gently to make sure that the bread absorbs the liquid. Then place a weight (such as a bag of rice or a couple of cans) on top of the plastic wrap to keep the bread submerged. Refrigerate for at least 1 hour, or overnight.
- Remove the casserole from the refrigerator and preheat the oven to 350 degrees F. Just before baking, remove the plastic wrap from the casserole and sprinkle the remaining cheese over the top. Bake for 40 minutes, or until puffed and the middle has set. (Note: The internal temperature of this casserole should reach 165 degrees F on an instant-read thermometer inserted into the center of the dish.) Remove the casserole from the oven and let cool for 10 minutes before serving.
Approximate Nutritional Information: Serving size: One-sixth of this brunch casserole; Calories: 453 cals; Protein: 21 g; Carbohydrates: 34 g; Fat: 26 g; Fiber: 3 g; Sodium: 1195 mg; Calcium: 414 mg; Vitamin A: 4,919 IU; Vitamin C: 27 mg; Folic Acid: 136 mcg; Diabetic Exchange: Bread/Starch 2, Fat 2, Meat (Medium Fat) 2
