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Spinach, Mushroom and Cheese Breakfast Casserole
Ingredients
  • 4 tablespoons extra-virgin olive oil, plus more for greasing the dish
  • 8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 10 ounces cremini mushrooms, sliced (about 4 cups)
  • 2 cloves garlic, minced
  • 5 ounces fresh baby spinach (about 5 cups)
  • 4 ounces Gruyere, shredded on the large holes of a box grater (about 1 ½ cups)
  • ⅓ cup grated Parmesan
  • subheading: 8 large eggs:
  • 2 ½ cups half-and-half
  • 1 teaspoon fresh thyme leaves, roughly chopped
Steps
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