Vegetarian Breakfast Casserole with Spinach and Mushrooms

Spinach and Mushroom Breakfast Casserole

Ingredients

• Nonstick cooking spray
• 6 slices white bread, cut into 1/2-inch cubes
• 2 cups milk
• 6 large eggs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (10 ounce) can sliced mushrooms, drained

Directions

1. Spray a 9x13-inch baking dish with nonstick spray. Layer the bread cubes evenly across the dish.
2. In a large bowl, beat together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the bread cubes.
3. Sprinkle in layers: first 1 cup of Monterey Jack cheese, followed by the spinach, then the sliced mushrooms, and finish with the remaining cheese on top.
4. Cover the dish and refrigerate for 8 hours, or overnight for best results.
5. Preheat the oven to 350F (175C). Remove the casserole from the refrigerator and uncover it.
6. Bake in the preheated oven for 40 to 45 minutes, or until set and golden brown on top.

Nutrition Facts

Each serving provides:

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.