Spinach-Mushroom Brunch Casserole

01Method

1. 1

   Arrange the bun tops face-down in a buttered 13x9-inch baking dish; set the bun bottoms aside.

2. 2

   In a large skillet, melt butter over medium-high heat until it begins to sizzle.

3. 3

   Add the onion and cook, stirring, until it begins to soften. Add the mushrooms, lower the heat to medium, and continue cooking for about 5 minutes.

4. 4

   Mix in the Italian herbs, garlic granules, paprika, and salt and pepper, then fold in the spinach and cook for another 3 minutes until wilted. Remove from heat.

5. 5

   Spread half of the vegetable mixture over the bun tops in the baking dish, then distribute half the bacon and cheese evenly on top.

6. 6

   Lay the bun bottoms cut-side up over the first layer to form the top tier.

7. 7

   Spread the remaining vegetable mixture, bacon, and cheese over the bun bottoms.

8. 8

   In a separate bowl, whisk the eggs and milk together until fully combined.

9. 9

   Pour the egg mixture evenly over the entire casserole. Press each bun down firmly with a spatula so they absorb the liquid. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

10. 10

    The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for about 30 minutes.

11. 11

    Preheat the oven to 350°F. Bake for 35–40 minutes until the center is set and a toothpick inserted into the middle comes out clean. Serve warm.