Penn Herb Wellness Guide
Florentine Brunch Casserole
This casserole is hearty and tasty enough to be served at breakfast, brunch, or even dinner!
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
Calories 787
Calories from Fat 250 (32%)
(43%)Total Fat 28g
(66%)Saturated Fat 13g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
(103%)Cholesterol 310mg
(86%)Sodium 2054mg
(27%)Potassium 932mg
Total Carbohydrate 92g
(32%)Dietary Fiber 8g
Sugars 7g
Sugar Alcohols 0g
(85%)Protein 43g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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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 2024.