I think the answer is, yes! The buds are on the trees, the days are getting longer, and it’s time to think spring and time for brunch. The following menu is a sure fire hit – I have served them all numerous times and every time it is a success. You can bake the Almond Puffs the day before. The Bacon Pops are so easy to do and I cannot tell you how many times I get asked for the recipe. This was the recipe photo that Southern Living featured when naming me one of the top Southern Food Bloggers. The casserole is easy to prepare the day before, bake in the morning, serve warm or at room temperature. I recently served these three recipes with a bowl of fresh sliced fruit – it was a great combination. Time to brew the coffee – it’s time for brunch.
Carol's Overnight Brunch Casserole
Ingredients
- olive oil
- 8 cubes 1-inch cubed Tuscan style bread, crusts removed
- 4 cups sliced mushrooms - use your favorite type(s)
- 2 cloves garlic, minced
- 6 cups fresh baby spinach
- 4 oz. shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 8 eggs
- 2 1/2 cups half and half
- salt and pepper
- 1 teaspoon minced fresh thyme
Instructions
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Grease one 9 x 13 inch baking dish. Cube the bread. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt and a few grinds of pepper. Heat a large skillet over medium-high heat, cook the bread cubes in the skillet until toasted. This will take about 8 minutes, stir frequently. As soon as they are golden, remove and place in a a large bowl. In the same skillet add 2 tablespoons of olive oil and heat skillet over medium-high heat. Add the mushrooms in one layer and let cook until they start to brown, about 3 minutes. Do not turn or touch the mushrooms for the first 3 minutes - you want them to get crusty brown. After 3 minutes stir and cook an additional 2 minutes. Add the garlic, thyme and a dash of salt and pepper. Cook 2 minutes, then add the spinach. Continue cooking until the spinach is wilted. Remove from the heat.
In the prepared pan layer 1/2 of the bread cubes, 1/2 of the Gruyere cheese, 1/2 of the Parmesan cheese and 1/2 of the vegetable mixture. Repeat. Combine the eggs and half and half - add 1/2 teaspoon salt and a few grinds of black pepper. Pour over the ingredients in the pan. Cover and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Bring the casserole out of the refrigerator while the oven is heating. Bake the casserole uncovered for 50 - 55 minutes or until puffed and golden brown. Cool for 15 - 20 minutes prior to serving. Serve warm or at room temperature.