Overnight Veggie Lover’s Breakfast Casserole

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Overnight Veggie Lover’s Breakfast Casserole

Overnight Veggie Lover’s Breakfast Casserole

Overnight Veggie Lover’s Breakfast Casserole


3 cups finely shredded Italian cheese blend (12 oz)

3 tablespoons butter

2 cups coarsely chopped fresh broccoli

1 cup sliced fresh mushrooms

1 clove garlic, finely chopped

3 cups fresh baby spinach, chopped (from 5-oz package)

1/2 cup chopped red bell pepper

1/4 cup chopped green onions

8 eggs

1 3/4 cups half-and-half

1/4 cup all-purpose flour

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper


Spray 13x9-inch (3-quart) baking dish with cooking spray. Sprinkle 2 cups of the cheese evenly in bottom of baking dish.

In 12-inch nonstick skillet, melt butter. Add broccoli, mushrooms and garlic; cook over medium heat 3 to 4 minutes or until broccoli is crisp-tender. Cool 5 minutes. Stir in spinach, bell pepper and green onions until well mixed. Spoon evenly onto cheese. Sprinkle with remaining 1 cup cheese. Set aside.

In large bowl, beat eggs, half-and-half, flour, Italian seasoning, salt and pepper until well blended. Pour egg mixture evenly over cheese and vegetable mixture in baking dish. Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F. Uncover baking dish; bake 33 to 38 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Cover and refrigerate leftovers.



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