Make-Ahead Spinach Dip Breakfast Casserole

5 hrs

12 servings

Save more of your morning – prep this the night before, so all you have to do is wake up, bake up, and dish up!

Ingredients

  • 12 slices white or whole-wheat bread
  • 1 cup Hot Spinach Dip, prepared, unbaked
  • 1 cup light sour cream
  • 1 cup light mayonnaise
  • 1 cup grated low-fat cheddar cheese
  • 3 tbsp Spinach Dip Mix
  • 1 pkg (10 oz/284 g) frozen spinach, thawed, chopped and drained
  • 1⁄2 cup grated Parmesan cheese
  • 2 tbsp dry breadcrumbs, optional
  • 6 eggs
  • 3 cups milk
  • 2 tbsp 3 Onion Dip Mix
  • 1 cup grated cheddar cheese
  • 1 cup bread crumbs
  • 1⁄2 cup unsalted butter, melted
  • 1 tbsp Spinach Dip Mix

Preparation

  • Spread 6 bread slices with Hot Spinach Dip. Arrange in a 9” x 13” baking dish – it’s okay to overlap slices. Cover with remaining slices.
  • In a bowl, beat eggs with milk and 3 Onion Dip mix. Pour over bread. Cover and refrigerate at least 4 hours, or overnight.
  • When ready to bake, preheat oven to 350° F (175° C).
  • In a bowl, stir cheddar with breadcrumbs, butter, and Spinach Dip Mix. Sprinkle over casserole.
  • Bake until deep golden and set, approximately 50–60 minutes. Let stand 10 minutes before serving.

Nutritional Information

Per serving: Calories 270, Fat 15 g (Saturated 7 g, 0.1 0 g), Cholesterol 150 mg, Sodium 390 mg, Carbohydrate 21 g (Fiber 3 g, Sugars 7 g), Protein 14 g.

Tips

Gluten-free Tip: Swap bread for gluten-free bread. They taste best toasted before making this recipe.

Tips

Gluten-free Tip: Swap bread for gluten-free bread. They taste best toasted before making this recipe.