This make-ahead breakfast is packed with good-for-you veggies.
Everyone needs a make-ahead breakfast in their repertoire, and this one feeds a crowd.
There’s no shortage of flavor in this satisfying breakfast casserole.
Photo: Antonis Achilleos
Ingredients
Cooking spray
8cups1/2-in.
cubes whole-grain bread (from 1 loaf)
2tablespoonsolive oil
18-oz.
sliced cremini mushrooms
1large leek (white and light green parts only), sliced into 1/4-in.
half-moons (2 cups)
2teaspoonskosher salt, divided
11-lb.
Heat oil in a large skillet over medium.
Add mushrooms, leek, and 1 teaspoon salt; cook until starting to brown, about 6 minutes.
Add asparagus; cook until bright green, about 3 minutes.
Add spinach and garlic; cook, tossing constantly, until spinach is wilted, 2 to 3 minutes.
Add vegetables to baking dish and stir.
Add egg mixture, pressing down to moisten bread.
Cover and chill for at least 1 hour and up to a day.
Let stand at room temperature for 30 minutes.
Preheat oven to 375F.
Cover dish and bake for 20 minutes.
Uncover and bake until center is set and edges are crisp, 30 to 35 minutes.
Let cool for 5 minutes.
Top with more chives and serve.
