Challah Breakfast Casserole
If you’re a fan of the cheesy breakfast casserole, you are guaranteed to love this slightly more sophisticated version, made with three types of cheeses, spinach, and crusty challah bread.
Serves 8
Ingredients:
- 5 eggs
- ¾ c. heavy cream
- ¾ c. whole milk
- ½ tsp. nutmeg
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. hot sauce
- 1½ c. frozen spinach, thawed and drained
- 3 garlic cloves, peeled and minced
- ¾ c. yellow onions, peeled and minced
- 1 c. Swiss cheese
- 1 c. goat cheese, crumbled
- ¼ c. Parmesan, shredded
- 1 loaf challah bread, cubed (stale or toasted)
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Instructions:
- Preheat the oven to 400°F. In a large bowl, whisk together the eggs, cream, milk, nutmeg, salt, pepper, and hot sauce until smooth. In a separate bowl, combine the spinach, garlic, onions, and cheeses, and add to the egg mixture.
- Fold in the challah bread until coated, and press the mixture into a 13” x 9” casserole dish. Bake for 25–30 minutes or until the inside is fluffy and the outside is golden brown.
- TIP: Prep this casserole ahead of time, refrigerate overnight, and bake in the morning for a piping hot, perfect breakfast.
