Shelly's Recipe

ITALIAN EGG CASSEROLE

Category: Breakfast Casseroles

1 (5.5-ounce) box zesty Italian croutons
1/4 cup butter
1 onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1 cup chopped roasted red bell pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups shredded Cheddar cheese
10 eggs
2 cups half-and-half
2 teaspoons Italian seasoning
1/2 teaspoon salt

Lightly grease a 13-x-9-x-2-inch baking dish. Sprinkle croutons evenly over bottom of baking dish; set aside.

In a large skillet, melt butter over medium heat. Add onion and mushrooms; cook, stirring frequently, for 5 minutes, or until tender. Add bell pepper and spinach; cook for 2 minutes, stirring occasionally. Spoon mixture evenly over croutons. Sprinkle evenly with cheese.

In a medium bowl, whisk together eggs and half-and-half. Pour over cheese. Sprinkle with Italian seasoning and salt. Cover and refrigerate for 8 hours.

Preheat oven to 350. Bake for 45 to 55 minutes, or until puffed and set. Let stand for 5 minutes. Cut into squares to serve. Yield: 8 - 10 servings