Friday, April 18, 2014

Easy Overnight Cheesy Spinach Breakfast Bake

This last week here in our amazing Free Cooking Classes, we had an Egg-travaganza showing some great dishes to make with eggs! Eggs are a great price right now, especially with all the Easter events.

People ask us all the time what we do with day-old bread or whole wheat bread if it didn't turn out the way we would have liked. This is a great way to use up some extra cubes of whole grain happiness...

 Easy Overnight Cheesy Spinach Breakfast Bake
2 packages fresh spinach (9 oz) chopped
6 green onions sliced thin
2 3/4 cup heavy whipping cream (or half-n-half)
9 eggs
1 1/2 cup shredded Monterey Jack cheese
1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1T salt
1T Italian Seasoning blend
8 cups whole wheat bread cubes
In a large pot, bring 2 inches of water to a boil.
Place spinach in a colander in the boiling water. Cover and steam for 3-5 minutes until wilted. Drain well.
In a large bowl combine all ingredients except the bread cubes. 
 Add the bread cubes and coat well.
 Transfer to a 9 inch by 13 inch baking dish.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking and bake uncovered at 350 degrees for 35-40 minutes (or until a knife inserted near the center comes out clean). Let stand 10 minutes before serving.

Scoop into serving dishes and drizzle with your favorite salad dressing if desired. We really loved it with ranch dressing. 
There it is! Simple, convenient, and delicious!
We hope to see you soon at one of our free upcoming classes!

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