This morning Jonathan and I decided we needed to start a new tradition and it revolved completely around this breakfast casserole. You know it’s a keeper if we keep making noises with each bite and we talk about making this with our future kids!
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The best part of this all if we made it last night, stuck in the fridge, threw it into the oven this morning and unwrapped our gifts. By the time we were done, this yummy breakfast was ready for us! And as soon as I got the dishes clean I rushed to the computer to share the recipe with you all!
- 3 tablespoons unsalted butter
- 6 ounces Canadian bacon, cut into ½-inch pieces
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 pound baby spinach (10 cups)
- Coarse salt and ground pepper
- 9 large eggs
- 3 cups whole milk
- ½ teaspoon ground nutmeg
- 8 cups 1½-to-2-inch cubes French bread
- 6 ounces Gruyere cheese, grated (about 1½ cups)
- Butter a baking dish with 1 tablespoon butter.
- In a large skillet, melt 2 tablespoons butter over medium-high. Add bacon, onion, and garlic and cook until onion is softened. Gradually add spinach to skillet and cook, stirring occasionally, until just wilted. Season with salt and pepper.
- In a medium bowl, whisk together eggs, milk, and nutmeg. Season with salt and pepper.
- Scatter half the bread in dish and top with half the spinach mixture and half the cheese.
- Top with remaining bread, spinach mixture, and cheese.
- Pour egg mixture into dish and gently press bread into the egg mixture.
- Cover and refrigerate overnight (or at least 2 hours!).
- Preheat oven to 400 degrees. Uncover dish and bake until bread is golden brown and custard is just set, 45 to 50 minutes (cover with foil if browning too quickly).
- Let cool 5 minutes before serving, grab some OJ, your family, and ENJOY!