Tuesday, April 3, 2012

Spinach and Mozzarella Breakfast Casserole

Spinach and Mozzarella Breakfast Casserole

I started out with the intention of making this Spinach and Mozzarella Egg Bake, but ended up changing the recipe so much that I don't think  it hardly resembles the initial recipe... except for the spinach, mozzarella, and eggs.  You really could use any combination of vegetables, meats, and/ or cheeses in this recipe, this is just what I had on hand.  Dishes like this I always prepare in the morning, while Noah is napping, and then stick in the fridge until an hour before I plan to bake it.  Once it comes to room temperature I bake it as directed below.

-8 eggs
-2 c skim milk
-1/2 tsp dried thyme leaves
-1/2 tsp dried rosemary
-pinch of ground nutmeg
-1 tsp salt
-1/2 tsp pepper
-1 1/2 c part-skim mozzarella cheese, shredded
-2 cloves garlic, minced
-5 green onions, sliced
-1 (16 oz) package frozen spinach, thawed and squeezed
-1 (8 oz) package of mushrooms, sliced, and sauteed
-6 slices whole wheat sandwich bread, cubed

Whisk together the eggs, milk, and thyme through pepper.  Stir in remaining ingredients.  Pour into a greased 13x9 baking dish.  Bake at 375 for 35 minutes.

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