Wake up your mornings with this delicious baked breakfast casserole.
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782 per serving
- 1 pounds French bread, crusts removed, cut into three-quarter inch cubes
- 1 cup medium-dry white wine, such as Sauvignon Blanc
- 1 red bell pepper
- 6 large eggs
- 1 tablespoons unsalted butter
- 2 cup heavy cream
- 1/2 cup yellow onion, minced
- 1 clove garlic, minced
- 1-1/2 cup Gruyère cheese, grated
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons parsley, chopped
- 2-1/4 teaspoons kosher salt
- cooking spray
Heat oven to 375 degrees. Arrange bread cubes in single layer on sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.
Roast Red Bell Pepper
Roast pepper over stovetop flame until blackened; or cut in half and broil in the oven, skin side up, until blackened. Transfer to paper bag for 5 minutes to steam, then peel off charred skin, remove seeds, stem and dice. Set aside.
Melt butter in medium skillet over medium heat. Sauté minced onions until translucent, about 5 minutes. Add garlic, spinach and roasted bell pepper and cook, stirring occasionally, about 2 minutes. Transfer to medium bowl; set aside.
Add wine to skillet, increase heat to medium-high and simmer until reduced to 1/4 cup, 3 minutes; set aside.
Whisk eggs in large bowl until combined; whisk in reduced wine, heavy cream, half of the Gruyère cheese, sautéed vegetables, parsley and salt. Add bread. Combine; let sit 5 minutes so liquid can be absorbed.
Spray 9×13 baking dish or 8 ramekins with cooking spray. Spoon bread mixture into dish; sprinkle remaining cheese over surface. Bake until edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve. Recipe created by Parties That Cook® www.PartiesThatCook.com