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
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.