Breakfast Bake

This is an Emeril recipe originally called “Emeril’s Christmas Morning Breakfast Bake” and it is delicious.

3 tbsp. unsalted butter
6 oz. Canadian bacon, cut into 1/2 in. pieces
1 small yellow onion , finely chopped
1 garlic clove, minced
1 lb. baby spinach (10 cups)
9 large eggs
3 cups whole milk
1/2 tsp. ground nutmeg
8 cups 1 1/2 to 2 in. cubes Italian bread (from a 1lb loaf)
6 oz. Gruyere cheese, grated (about 1 1/2 cups)

Butter a 3 quart baking dish with 1 tbsp. butter. In a large skillet, melt 2 tbsp. butter over medium-high. Add bacon, onion, and garlic and cook until onion is softened, about 2 min. Gradually add spinach to skillet and cook, stirring occasionally, until just wilted, about 2 minutes. Season with S&P.

In a medium bowl, whisk together eggs, milk, and nutmeg. Season with S&P.

Scatter half the bread in dish and top with half the spinach mixture and half the cheese. Top with remaining bread, spinach mixture, and cheese. Pour egg mixture into dish and gently press bread to submerge. Cover and refrigerate at least 2 hrs.

Preheat oven to 400º. Uncover dish and bake until bread is golden brown and custard is just set, 45 to 50 min (cover with foil if browning too quickly). let cool 5 min. before serving.

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