Spinach and Mushroom Brunch Bake
Ready In: 2 hrs 5 mins
Serves: 12
Ingredients
- 1 lb fresh spinach
- 1⁄4 cup water
- 1⁄4 cup sun-dried tomato, chopped (without the oil and salt)
- 1 lb mushroom, sliced
- 1⁄2 cup butter, melted and divided
- 2 tablespoons basil, fresh and chopped
- 1⁄2 teaspoon dried thyme
- 1⁄2 cup onion, chopped
- 1 cup ricotta cheese
- 2⁄3 cup grated parmesan cheese, divided
- 3 slices bacon, cooked and crumbled
- 12 croissants
- 1 cup mozzarella cheese, shredded
- 6 large eggs, beaten
- 2 cups milk
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground nutmeg
Directions
- Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
- Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
- Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
- In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
- Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
- Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
- Bake, uncovered, at 350 degrees for 1 hour.
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