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Christmas morning breakfast casserole with spinach, red bell pepper, bread, eggs, and melted cheddar
Hannah Brooks

Christmas Morning Breakfast Casserole with Spinach and Cheddar

This Christmas morning breakfast casserole layers bread, eggs, spinach, red bell pepper, and cheddar in one pan. Assemble it ahead and bake until the center is set.
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Prep Time 20 minutes
Cook Time 45 minutes
Soaking and cooling 40 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups day-old bread cubes cut into 1-inch pieces
  • 1 tablespoon olive oil for sauteing
  • 1 whole red bell pepper diced
  • 4 cups baby spinach washed
  • 8 whole large eggs for the casserole
  • 2 cups whole milk for the casserole
  • 1 teaspoon kosher salt for the casserole
  • 1/2 teaspoon black pepper for the casserole
  • 1 1/2 cups shredded cheddar cheese made with microbial or vegetarian rennet

Equipment

  • 1 9-by-13-inch baking dish for baking
  • 1 Large skillet for vegetables
  • 1 Mixing bowl for eggs
  • 1 Whisk for mixing

Method
 

  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Cook red bell pepper for 4 minutes, then stir in baby spinach until wilted, about 2 minutes. Cool briefly.
  3. Whisk large eggs, whole milk, kosher salt, and black pepper in a bowl until fully blended.
  4. Spread day-old bread cubes in the dish. Scatter the cooked vegetables and shredded cheddar cheese over them, then pour the egg mixture evenly over everything.
  5. Press the bread gently into the custard and refrigerate for 30 minutes, or cover and chill overnight.
  6. Bake uncovered for 40 to 45 minutes, until the top is golden and the center is set with no liquid egg. Rest 10 minutes before slicing.

Notes

Nutrition is an estimate per slice. Refrigerate leftovers promptly and reheat until hot throughout.
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