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Spinach-Mushroom Brunch Casserole

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Spinach-Mushroom Brunch Casserole



Ingredients :

  • 6 Ball Park® Hamburger Buns
  • 2 tablespoons butter
  • or more if needed
  • 1 cup chopped yellow onion
  • 2 cups sliced mushrooms
  • 3 teaspoons dried Italian herbs
  • 2 teaspoons garlic granules
  • 2 teaspoons sweet paprika
  • salt and pepper to taste
  • 3 cups coarsely chopped fresh spinach
  • 6 slices bacon – cooked
  • drained
  • and chopped
  • 1 ½ cups shredded Cheddar-Monterey Jack cheese blend
  • 6 eggs
  • beaten
  • 2 cups milk
  • Methods :

  • Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
  • In a large skillet, melt butter over medium-high heat, until sizzling.
  • Add onion and saute until they’re just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
  • Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
  • Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
  • Place the bun bottoms, with cut side up, in the casserole to form the top layer.
  • Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
  • In a bowl, stir together eggs and milk until blended.
  • Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
  • In the morning, let casserole sit at room temperature for about 30 minutes.
  • Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
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