Breakfast Casserole I can make ahead

NYBoston05 · April 2012

I want to make an egg or french toast casserole that I can serve at easter brunch but I have to be able to prepare it the night before and then my plan would be to take it out before we leave for church and let it come to room temperature- then pop it in the oven when we get back so it can be ready shortly after everybody comes back from church to our house.

Anybody have any favorites?

shannon5176 · April 2012

I have a couple! The first I sometimes make the night before but other times the morning of. It does taste great reheated so you could easily bake it the night before and then just warm it up.

12 eggs

1 cup milk

2 cups shredded hashbrown potatoes

1 cup diced cooked ham

1 cup shredded cheddar cheese

1 bunch fresh spinach

8oz portobella mushrooms

salt & pepper to taste

Cook mushrooms and drain. Cook spinach (to wilt). I cook the spinach with some minced garlic to add flavor.

Beat eggs. Stir in the milk. Next, stir in the other ingredients with the exception of the potatos. I place these on top of the pan so that they have a better chance to brown. Pour into a 9x13 pan and bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.