Ingredients
Casserole
- 1 tablespoon olive oil divided: 1 teaspoon for the dish and 2 teaspoons for the skillet
- 1 medium red bell pepper about 6 oz; seeded and diced
- 5 oz baby spinach roughly chopped
- 12 oz whole-grain bread cut into 1-inch cubes
- 12 large eggs
- 2 cups whole milk
- 8 oz sharp cheddar shredded; divided: 6 oz in the base and 2 oz on top
- 1 teaspoon dry mustard
- 0.5 teaspoon fine salt
- 0.25 teaspoon ground black pepper
Equipment
- 9-by-13-inch baking dish
- 12-inch skillet
- Large mixing bowl
- Whisk
- Cutting board
- Knife
- Grater
- Measuring cups and spoons
- Pastry brush
- Aluminum foil
- Instant-read food thermometer
- Serving spatula
Instructions
Prepare and soak
- Heat the oven to 350°F (177°C). Brush the base and sides of a 9-by-13-inch baking dish with 1 teaspoon of the olive oil.
- Heat the remaining 2 teaspoons of olive oil in a 12-inch skillet over medium heat. Cook the diced red pepper for 4–5 minutes. Add the chopped spinach and cook for 1–2 minutes, until wilted and the released water has evaporated. Let cool for 5 minutes.
- In a large bowl, whisk the eggs, milk, dry mustard, salt and black pepper until combined.
- Spread the bread cubes, cooked vegetables and 6 oz of the shredded cheddar evenly in the prepared dish. Pour the egg mixture over the bread, then gently press the cubes to moisten them. Let stand for 30 minutes.
Bake and serve
- Sprinkle with the remaining 2 oz of cheddar. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 25–35 minutes more, until golden and the center is set and reaches 160°F (71°C) on an instant-read thermometer. Tent with foil if the top browns before the center is ready.
- Let rest for 10 minutes, then cut into eight portions. Refrigerate leftovers promptly in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F (32°C).
Video
Notes
Timing is an estimate. Brown bread is not always whole-grain; check the ingredient list. Cook the spinach until excess moisture has evaporated.
For advance preparation, cover the assembled casserole and refrigerate at 40°F (4°C) or below for no longer than 24 hours before baking. Follow the dish manufacturer’s thermal-shock guidance. A chilled casserole may need longer in the oven; verify the center reaches 160°F (71°C).
Refrigerate leftovers promptly, keep at 40°F (4°C) or below, use within 3–4 days and reheat to 165°F (74°C). Contains eggs, milk and wheat; check individual labels.
Video credit: From Scratch Fast demonstrates a baked breakfast casserole with cottage cheese, leeks and Parmesan. This version uses whole-grain bread, spinach, red pepper and cheddar; follow the written quantities and method here.