Easy Bake Brunch
Easter means eggs, and eggs mean a hunt or a basket or a make ahead brunch casserole, perfect for family or guests. If you’re like us, you’re always searching for the perfect brunch casserole. One that isn’t too cheesy, or too meaty or too bready, or . . . well, too eggy. Hunt no more. This dish can be assembled the night before, then popped in the oven in the morning. Add a fresh fruit salad, preferably with strawberries, and orange mimosas, and brunch is on. It’s adapted from The New Holly Clegg Trim & Terrific Cookbook (Running Press, 2006). You can adapt it to your own tastes by adding Cheddar cheese, decreasing the amount of spinach or using different vegetables or more yolks. For more recipes from Holly, visit her website at www.hollyclegg.com
Bread Pudding Florentine
Ingredients
| 5 | large eggs |
| 4 | large egg whites |
| 3 | cups 2% low-fat milk |
| 1/4 | cup Dijon mustard |
| 1/2 | teaspoon salt |
| Freshly ground pepper |
| 1 | (16 ounce) loaf day old French bread, cut into 16 slices, divided |
| 1/2 | pound mushrooms, sliced |
| 1 | teaspoon minced garlic |
| 1 | onion, chopped |
| 2 | (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry |
| 1 | tablespoon all purpose flour |
| 1 1/2 | cups shredded Gruyère or Swiss cheese, divided |
Instructions
| 1. | Preheat oven to 350F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside. |
| 2. | Place half the bread slices in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic and onion until tender. Add spinach and flour, stirring to mix well. Season with salt and pepper to taste. Spread mixture over bread. Sprinkle with 1 cup cheese. Top with remaining bread. Sprinkle with remaining 1/2 cup cheese. Pour egg mixture over casserole and refrigerate two hours or overnight. Bake for 40 to 50 minutes or until puffed and golden. Serves 10 to 12. |
Nutritional Information
Per serving: 230 calories, 6g fat, 15g prot., 27g carbs., 3g fiber, 552mg sodium.
|
If you liked this newsletter, give our website a try at http://www.relishmag.com.
If you would like to not receive future mailings of our newsletter, you can be removed from our list by using this link.
|
