Prep 8 hrs
Cook 45 mins
Easy! Well, this was actually a collaboration between my best friend and myself one night after working all night at the restaurant to get ready for a catering event. A couple of co workers were going to be over in the early am to help so we wanted to make something for breakfast. Now, we were staying at a friends apartment basically in the middle of no where, so not sure what he had to work with. There were eggs, a loaf of Italian bread, frozen spinach and a bag of a frozen pepper and onion mix. It was 1 am so the 7-11 provided the cheese and milk and this is what we did. Since then, I have used many different cheeses in this same recipe, many variations and combination of vegetables but this is still my favorite. And after adding it to a local cookbook some 15+ years ago, I have seen it appear in many different websites, blogs as well as many smaller local cookbooks. I guess it was a good recipe. You can use monterey jack which is what we first used, also edam, havarti, gouda and muenster or any good melting cheese. Also I try to use fresh onions and peppers, but since this was the original recipe we made, I thought I would share for those who don't always have access to fresh bell peppers year round. So I hope you enjoy!
- 12 thick slices french French bread (not everyday sliced bread)
- 1 lb medium shrimp (shelled and tails removed)
- 1 (1 lb) bag frozen chopped spinach, Birds Eye
- 1 (1 lb) bagfrozen pepper, and onion stir fry
- 1⁄2 cup pesto sauce (store bought)
- 2 cups gouda cheese (shredded, you could also used edam or monterey jack cheese)
- 8 large eggs, lightly beaten (don't use extra large, jumbo)
- 2 cups milk
- 1⁄2 teaspoon hot sauce (to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- NOTE: Back when we first made this there were not bags of frozen vegetables but just boxes. I usually use fresh, but the bags that are available today, listed below, is the equivalent of what we originally used.
- Casserole -- Spray a 13x9 casserole dish with Pam or a non stick spray. Line the bottom of the casserole dish with the bread slices. Tear up or cut any remaining slices in small bits and pieces to fill in any holes. Be sure to cover the entire bottom of the casserole pan.
- Layers -- Spread the pesto sauce (I used Classico, but there are many good brands available or better yet, make your own) over the bread slices and sprinkle with 1 cup of the cheese. Top with the shrimp, then the spinach, and then the entire package of the pepper and onion stir fry mix. Finish off by topping with the remaining cheese.
- Egg Mixture -- I a medium size bowl, add the eggs and beat well, mix in the thyme, oregano, milk, hot sauce, salt and pepper and pour the mixture over the casserole. Cover with plastic wrap and refrigerate all day at least 8 hours or overnight which is even better.
- Bake -- Heat oven to 350, uncover and bake 45 minutes and when you stick a knife in the center the eggs are set and the knife will come out clean the dish is done. Remove from the oven and let set 15 minutes before cutting.
- Serve -- Just cut into squares and enjoy. A nice side salad is perfect with this dish.