This is the perfect recipe for hosting a brunch. It is super simple and you can tend to all your other responsibilities while it is cooking. I planned a surprise 30th birthday for my husband this past weekend where 14 friends stayed at a house in Santa Barbara and this was the perfect (and much needed) treat on Saturday morning. We ended up using the garlic bread that was left over from dinner the night before, which added a nice little touch. You can swap or add any veggies you like to this dish!
- 10 cups French bread cut into 1-inch cubes
- 16 oz spinach
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 cans (12 oz) chopped green chiles, drained
- 8 eggs
- 2 cups milk
- ½ cup half and half
- salt and pepper
- 2 cups shredded Monterey jack cheese
- Guacamole, salsa and cilantro, for serving
- Preheat the oven to 350. Spray a 9×13-inch baking dish with non-stick cooking spray. Put the cubes of French bread in the pan. Set aside.
- In a large skillet over medium heat, add the onion, mushrooms and spinach to the pan and cook until browned and softened. Set aside in a bowl and add in the green chiles and stir all to combine. Pour the mixture over the bread in the baking dish, distributing as evenly as possible. Sprinkle the cheese evenly over the top.
- In another bowl, whisk together the eggs, milk and half and half. Season with salt and pepper. Pour the egg mixture on top, making sure the bread all gets saturated by the egg mixture. (Use your hands to press the bread down into the liquid to make sure it is all saturated, if desired.)
- Bake the casserole, uncovered, for 50-60 minutes, or until a knife inserted in the middle comes out clean. Serve with toppings of your choice.
Serving Suggestion: You can cover the dish with foil and refrigerate for 8 hours or overnight if you want to make ahead of time!