Vegetable Breakfast Casserole

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Start your mornings with Crystal! This Vegetable Breakfast Casserole is the perfect way to start your day, especially with the added boost of omega-3 fatty acids and vitamin D that you get from using Crystal margarine. Mushrooms, spinach, and red peppers – this is the perfect way to start your day.

Prep Time: 45 minutes
Resting time: 30 minutes
Cook Time: 1 hour
Yield: 10 to 12 servings

Ingredients

  • 85 g / 6 tbsp Crystal margarine, divided, plus extra for greasing the dish
  • 240 g / 8 cups rustic white bread, cut into 1 in (2.5 cm) cubes
  • 280 g / 1 large onion, diced (about 2 cups)
  • 250 g / 3 cups sliced crimini mushrooms
  • 12 g / 1 tbsp minced garlic
  • 2 g / 1 tsp dried oregano
  • 2 g / 1 tsp dried thyme
  • 1 g / 1/2 tsp red chilli flakes
  • 1 300 g / 1 1/2 cup frozen spinach, packaged and chopped, thawed and well-drained
  • 184 g / 3/4 cup roasted red peppers, jarred, drained and chopped
  • 8 large eggs
  • 360 ml / 1 1/2 cups milk
  • 360 ml / 1 1/2 half and half (10 %) cream
  • 9 g / 1 1/2 tsp salt
  • 2 g / 1 tsp ground pepper
  • 125 g / 1 1/4 cup grated mozzarella
  • 128 g / 1 cup crumbled goat cheese

Directions

    1. Grease a 15 cup (3.5 litre) shallow baking dish with Crystal margarine.
    2. Preheat oven to 350°F (180°C).
    3. In a small bowl, melt 3 tablespoons (42 grams) of Crystal margarine in the microwave. Place the bread cubes on a large baking sheet and drizzle with the melted Crystal margarine. Toss to combine.

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    1. Bake the bread in the oven for 8 minutes until lightly toasted. Remove and set aside to cool.
    2. Meanwhile, melt 2 tablespoons (28 grams) of Crystal margarine in a large skillet over medium heat and add onions. Cook, stirring occasionally, until the onions begin to soften; about 5 minutes.
    3. Add the mushrooms and 1 tablespoon (14 grams) of Crystal margarine and cook, stirring frequently, until the mushrooms turn golden and release their juices; 8 minutes.

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    1. Add the garlic, oregano, thyme and chili flakes; cook 2 minutes.
    2. Stir in the spinach and roasted red peppers; cook 2 minutes. Remove from heat.

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    1. Transfer the bread cubes, vegetable mixture, 1 cup (100 grams) mozzarella and 3/4 cup (96 grams) goat cheese to a large bowl. Toss gently to combine, the transfer the mixture to the prepared baking dish.

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    1. In a large bowl, whisk together the eggs, milk, cream, salt and pepper.
    2. Pour over the bread mixture and press down, so that all of the ingredients become submerged in the custard.

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    1. Sprinkle the reserved cheese overtop.

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  1. Cover and allow to rest at room temperature for 30 minutes, or in the refrigerator overnight.
  2. If refrigerating overnight, let casserole stand for 1 hour at room temperature before baking.
  3. Preheat oven to 350°F (180°C).
  4. Cover dish with aluminum foil and place on a large baking sheet.
  5. Bake for 40 minutes, covered, then remove the foil and bake; another 15 to 20 minutes, uncovered.
  6. Casserole is done when golden on top, bubbling around the edges and the custard in the centre still moves slightly.
  7. Allow casserole to rest at room temperature for 10 minutes before cutting and serving.

Chef’s Note

  • If using fresh spinach, substitute 12 cups (550 grams) for the frozen spinach. Allow spinach to wilt and then cook 2 to 3 minutes extra to allow the excess water to evaporate.

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