Recipe Background
The Bread Bite Breakfast Bake is loaded with toasted bread cubes. Crusty bread just adds something to mornings, doesn't it? That's certainly true here, where it's baked into a creamy, fluffy egg casserole with garden-fresh spinach and beefy mushrooms. Melted Swiss cheese and a touch of tangy Dijon bring out the most of each bite. Bread Bite Breakfast Bake is a bread-lovers dream!
The Bread Bite Breakfast Bake is loaded with toasted bread cubes. Crusty bread just adds something to mornings, doesn't it? That's certainly true here, where it's baked into a creamy, fluffy egg casserole with garden-fresh spinach and beefy mushrooms. Melted Swiss cheese and a touch of tangy Dijon bring out the most of each bite. Bread Bite Breakfast Bake is a bread-lovers dream!
Ingredients
- 1 loaf baguette day-old, crust removed, cut into 1-inch cubes
- 2 tablespoons butter
- 1 small onion chopped
- 1 (8-ounce) container mushrooms sliced
- 2 tablespoons fresh thyme or rosemary chopped
- 3 cups fresh spinach packed
- 2 cups Swiss cheese grated
- 8 eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg freshly grated
Directions
- Preheat the oven to 400 degrees F.
- On a baking sheet, add the bread cubes, spreading them out evenly.
- Bake the bread cubes until they are golden-brown and toasted, about 10 minutes.
- Transfer the bread cubes from the oven and set them aside.
- In a large sauté pan over medium heat, melt the butter.
- Add the onions, the mushrooms, and the thyme and cook, while stirring, until the onions and mushrooms have softened, about 7 minutes.
- Add the spinach to the onion mixture and cook, while stirring, until it is wilted and cooked down, about 5 minutes.
- Transfer the pan from the heat and allow the onion mixture to cool.
- In a 9-inch casserole dish, add as many of the toasted bread cubes as needed to fill the dish. If there are extra bread cubes, reserve them for another use.
- Transfer the bread cubes from the casserole dish to a mixing bowl.
- Add the onion mixture and the Swiss cheese to the bread cubes and toss to combine.
- Reduce the oven temperature to 350 degrees F.
- In a blender, add the eggs, the milk, the heavy cream, the salt, the black pepper, the mustard, and the nutmeg.
- Cover the blender and blend the egg mixture until combined, about 10 seconds.
- Line the casserole dish with parchment paper or coat it with cooking spray.
- Add the bread cube mixture to the prepared casserole dish, spreading it out evenly.
- Pour the egg mixture over the bread mixture in the casserole dish, pressing the bread cubes down to make sure they are completely submerged.
- Bake the casserole until it has puffed slightly, is golden-brown on top, and is set, about 1 hour 15 minutes. If the casserole begins to brown too quickly, cover the dish with foil.
- Transfer the casserole to a wire rack to cool, about 15 minutes.
- Serve warm.
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