Friday, May 6, 2016

A Memorable Mother's Day Breakfast Casserole


Research has proven there is no greater expression of love than that of serving breakfast in bed. So this year, give Mom what she really wants. A specially made breakfast casserole with the perfect amount of hit-the-spot goodness. It's got just the right amount of creamy, buttery, cheesy flavors and the added nutritional benefits of vegetables. Dress up the plate and serve with assorted fresh fruit and breakfast sausage or slices of crispy bacon. Happy Mother's Day!

3 tablespoons butter

4 cups white mushrooms, chopped
1 tablespoon flour
¼ cup cooking sherry
½ teaspoon salt
A few grindings of freshly ground black pepper
4 cups bread with crust, cubed (good quality Italian or French works well)
2 cups zucchini, shredded

1 cup shredded cheddar cheese

12 eggs
2 cups milk
1 teaspoon thyme
1 teaspoon salt
½ teaspoon dry mustard
A few grindings of freshly ground black pepper

  1. Place butter in a large skillet and melt over moderate heat. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally. Add flour (the liquid from the mushrooms will grab the flour very quickly), and stir until fully combined. Remove the pan from heat; and add the sherry, salt, and pepper.
  2. Preheat oven to 350°.
  3. Place bread cubes in a 13 x 9-inch baking dish. Top bread cubes with zucchini (it’s okay if zucchini doesn’t cover bread cubes evenly―it sorts itself out during the cooking process) and top the spinach with shredded cheese.
  4. In a large bowl whisk eggs until lightly beaten. Add milk, thyme, salt, dry mustard, and black pepper; and whisk until well combined. Pour egg mixture over bread/zucchini/cheese combination. Dot the top of the casserole with the mushroom mixture. (The mushroom mixture won’t cover the eggs; it will distribute more evenly when baking.) Bake uncovered for 1 hour. Serve immediately.
10 to 12 servings