Make this one-dish casserole when you are entertaining at brunch. It contains all the major breakfast food groups – bread, eggs, cheese, bacon and spinach for your greens. Photo credit: Liren Baker from Kitchen Confidante.
15m
PREP TIME
1hr
COOK TIME
363
CALORIES
15
INGREDIENTS
Servings: 10
Ingredients
- 8 ounces French bread, cubed (about 5 cups)
- 6 tablespoons butter, divided
- 1 teaspoon McCormick® Rubbed Sage
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup chopped onion
- 1/4 cup flour
- 2 cups chicken stock
- 1 1/2 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 1/4 teaspoon McCormick® Ground Nutmeg
- 1 cup half-and-half
- 8 eggs, lightly beaten
- 4 cups (1/2 of 5-ounce package) baby spinach leaves, chopped
- 8 slices bacon, crisply cooked and crumbled
INSTRUCTIONS
- 1 Place bread cubes in 13x9-inch baking dish. Melt 3 tablespoons of the butter. Stir in sage; drizzle mixture over bread cubes. Sprinkle with cheeses. Set aside.
- 2 Melt remaining 3 tablespoons butter in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender. Sprinkle with flour; cook and stir 2 minutes or until lightly browned. Add stock, garlic powder, pepper and nutmeg; whisk until blended. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Remove from heat.
- 3 Gradually whisk in half-and-half until well blended. Whisking constantly, add beaten eggs. Gradually pour into baking dish. Top with spinach. Sprinkle evenly with crumbled bacon and additional Parmesan cheese, if desired. Cover with plastic wrap. Refrigerate at least 1 hour or overnight. (If refrigerated overnight, let casserole stand at room temperature 1 hour before baking.)
- 4 Preheat oven to 350°F. Bake 40 to 45 minutes or until center of casserole is set and top is lightly browned. Let stand 10 minutes before serving.
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