Fluffy eggs, spinach, and creamy Alfredo combine for a rich, satisfying breakfast bake.
# Components:
→ Vegetables
01 - 5 ounces fresh baby spinach, roughly chopped
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy
04 - 1 1/2 cups prepared Alfredo sauce
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup milk (whole, 2%, or plant-based alternative)
08 - 2 tablespoons unsalted butter
→ Bread
10 - 4 cups French bread or sourdough, cut into 1-inch cubes (day-old preferred)
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
# Preparation Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute.
03 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
04 - In a large mixing bowl, whisk together eggs, milk, prepared Alfredo sauce, salt, black pepper, and nutmeg until smooth.
05 - Fold in bread cubes, sautéed vegetables, shredded mozzarella, and half of the grated Parmesan cheese. Ensure bread is evenly coated.
06 - Transfer the mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese over the top.
07 - Bake in the preheated oven for 35 to 40 minutes until the casserole is set and golden brown.
08 - Allow to rest for 5 minutes before slicing. Serve warm.
