- 6 Ball Park® Hamburger Buns
- 2 tablespoons butter, or more if needed
- 1 cup chopped yellow onion
- 2 cups sliced mushrooms
- 3 teaspoons dried Italian herbs
- 2 teaspoons garlic granules
- 2 teaspoons sweet paprika
- salt and pepper to taste
- 3 cups coarsely chopped fresh spinach
- 6 slices bacon - cooked, drained, and chopped
- 1 1/2 cups shredded Cheddar-Monterey Jack cheese blend
- 6 eggs, beaten
- 2 cups milk
- Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
- In a large skillet, melt butter over medium-high heat, until sizzling.
- Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
- Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
- Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
- Place the bun bottoms, with cut side up, in the casserole to form the top layer.
- Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
- In a bowl, stir together eggs and milk until blended.
- Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- In the morning, let casserole sit at room temperature for about 30 minutes.
- Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
04/23/2018
recipepes.com
Spinach-Mushroom Brunch Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
