Penn Herb Wellness Guide
Florentine Brunch Casserole
Ingredients
- 4 cups cubed French or Italian bread, cut into 1-inch pieces
- 2 10 oz packages frozen, chopped spinach, thawed and well drained
- 1 cup chopped onion
- 1/2 cup chopped Canadian bacon or lean ham
- 2 cups shredded sharp Cheddar cheese
- 8 eggs
- 2 cups skim milk
- 2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/2 tsp nutmeg
- 1/2 cup reduced-fat sour cream, optional
Directions
- Preheat oven to 375F.
- Coat a 9 x 13-inch baking dish with cooking spray. Layer bread pieces, spinach, onion, ham, and cheese in casserole dish.
- In a large bowl, beat together eggs, milk, thyme, salt, mustard, and nutmeg; blend well. Slowly pour egg mixture into baking dish.
- Bake immediately, or cover and refrigerate overnight. Remove cover before baking. Bake until casserole is golden, puffy and center reaches 160F, about 2530 minutes.
- Remove from oven; let stand 5 minutes before serving. Top each serving with sour cream, if desired.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.