Overnight Veggie Breakfast Casserole
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 small onion, diced
- 3 cups baby spinach
- butter, for the dish
- 8 cups crusty bread, cut into 1-inch cubes, a day old (about 12 oz)
- 1 ½ cups cheddar cheese, shredded, divided
- 9 large eggs
- 2 ½ cups whole milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme, or Italian seasoning
Overnight Veggie Breakfast Casserole
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, bell pepper and onion.
- Cook, stirring now and then, until the mushrooms have given off their liquid and it has cooked away.
- Add the spinach and stir until it wilts. Take the pan off the heat and let it cool for a few minutes.
- Butter a 9x13 baking dish.
- Spread half the bread cubes in the dish. Top with half the vegetables and half of the cheese.
- Add the rest of the bread, then the rest of the vegetables. Keep the last of the cheese for the top.
- Whisk the eggs in a large bowl until smooth, then whisk in the milk, salt, pepper and thyme.
Overnight Veggie Breakfast Casserole
- Pour the custard evenly over the bread, then press the bread down with a spatula so every cube gets wet. Sprinkle on the remaining cheese.
- Cover and refrigerate overnight (at least 4 hours) so the bread soaks up the custard.
- Heat the oven to 350°F (175°C) and set the casserole on the counter while it heats.
- Bake uncovered until puffed and golden and the center is set, with no liquid egg when you press a knife into the middle. The center should read 160°F (71°C).
- Let it rest before cutting.
- Cook to 160°F inside (check with a thermometer).