Spinach and Mushroom Brunch Bake

Name: Spinach and Mushroom Brunch Bake
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 12 serving(s)
Ingredients: 1 lb fresh spinach; 1/4 cup water; 1/4 cup sun-dried tomato, chopped (without the oil and salt); 1 lb mushroom, sliced; 1/2 cup butter, melted and divided; 2 tablespoons basil, fresh and chopped; 1/2 teaspoon dried thyme; 1/2 cup onion, chopped; 1 cup ricotta cheese; 2/3 cup grated parmesan cheese, divided; 3 slices bacon, cooked and crumbled; 12 croissants; 1 cup mozzarella cheese, shredded; 6 large eggs, beaten; 2 cups milk; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg

Submitted by breezermom

"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!"

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Ready In:: 2hrs 5mins
Ingredients:: 18
Serves:: 12

ingredients

1 lb fresh spinach
¹⁄₄ cup water
¹⁄₄ cup sun-dried tomato, chopped (without the oil and salt)
1 lb mushroom, sliced
¹⁄₂ cup butter, melted and divided
2 tablespoons basil, fresh and chopped
¹⁄₂ teaspoon dried thyme
¹⁄₂ cup onion, chopped
1 cup ricotta cheese
²⁄₃ cup grated parmesan cheese, divided
3 slices bacon, cooked and crumbled
12 croissants
1 cup mozzarella cheese, shredded
6 large eggs, beaten
2 cups milk
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon ground nutmeg

directions

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.
Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
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.
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.
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.
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.
Bake, uncovered, at 350 degrees for 1 hour.

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Reviews

I cut this back to 2 servings or as close as I could get to 2. We very much enjoyed it for dinner last evening, we enjoy "breakfast" dinners. It's so nice to make up early and then just slid it into the oven. Used turkey bacon and swapped out the spinach for mixed salad greens as I have a problem with the purine in the spinach. The outcome was delicious, heartwarming or a cold night and pure comfort. Thanks hon for another grend recipe.

Annacia