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Spinach and Mushroom Brunch Bake

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“I just love the combination of flavors in this recipe! Although this is a brunch recipe, I think its great for a lazy dinner meal as well! I usually do half the recipe, and it works fine that way too! Because it sits in the refrigerator for 8 hours, it is great to prepare the night before serving. Prep and cook time does not include the 8 hours of chilling time!”
2hrs 5mins

Ingredients Nutrition


  1. Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
  2. Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
  3. Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
  4. In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
  5. Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
  6. Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
  7. Bake, uncovered, at 350 degrees for 1 hour.

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