Image Up Advertising & Design

By Irene Welker The holiday season is upon us. It's a time to gather with family and friends. Brunch might be the most popular meal there is, and for good reason. It's a meal shared with friends and/or relatives on a relaxed morning. To start you off, here are two make-ahead breakfast casseroles. Add a fruit salad, a cocktail or two, (perhaps Mimosas, Bloody Marys or Screwdrivers), coffee, and friends. Now that's a recipe for a great day! Ingredients: • 4–6 Tablespoons extra virgin olive oil, divided • 8 cups rustic Italian bread (photo below), cut into 8-inch cubes • Kosher salt and freshly ground black pepper • 10 to 12 ounces cremini (baby bella) mushrooms, sliced (4 cups) • 2 cloves garlic, minced • 1 teaspoon fresh thyme leaves, chopped or 1/3 teaspoon dried thyme leaves • 5-6 ounces fresh baby spinach (about 5 cups) • 4 ounces Gouda or Gruyere cheese, shredded using the large holes of a grater (about 1-1/2 cups) • ½ cup grated Parmesan • 8 large eggs • 2 ½ cups half and half • 1-2 drops hot sauce, optional Directions: Lightly grease a 3-quart, (9x13 inch) casserole dish with olive oil, set aside. Heat a large (10 to 12 inch) skillet over medium-high heat. While skillet is heating, place the bread cubes in a large bowl, add ¼ teaspoon salt, a few grinds of fresh black pepper, and 2 Tablespoons of the olive oil. Toss it all together. Add the bread to the heated skillet. Cook, stirring occasionally, until toasted and golden brown, about 10 minutes. Return the toasted bread to the bowl to cool. Wipe out the skillet with a paper towel. Heat 2 Tablespoons of the olive oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer and cook (without stirring) until they start to brown, about 3 minutes. Stir mushrooms and continue to cook for an additional 2 minutes. Add the garlic, thyme, ¼ teaspoon salt, and a few grinds of pepper. Stir continuously for 1 minute, then stir in the spinach and another ¼ teaspoon of salt. Continue to cook, stirring often, until the spinach is wilted (about 1-2 minutes). Remove from heat. Layer the casserole. Place half the bread cubes in the prepared casserole dish evenly sprinkle half of each of the cheeses over the top. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes and then the rest of the cheeses. In a large bowl, whisk together the eggs, half and half, salt and pepper to taste, and the hot sauce. Carefully pour the egg mixture into the casserole dish. Cover with plastic wrap and refrigerate at least 6 hours up to overnight. Remove the dish from the refrigerator at least 30 minutes prior to baking. Preheat oven to 350 degrees. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool at least 15 minutes. Serve warm or at room temperature. 18 FOUR SEASONS BREEZE | NOVEMBER 2021 Vegetarian Breakfast Casserole Here's a hearty, yet light, mushroom, spinach, and cheese casserole to serve a crowd. This dish is an excellent way to use up stale bread. If you don't have stale bread, just leave the bread out for a day or two. Be sure to use a nice rustic bread. The casserole is assembled the day before and baked in the morning. Leftovers keep for several days in the refrigerator. Serves eight to 10. Active time: 45 minutes; Bake time: 50-55 minutes; Chilling time: six hours to overnight.

• Cover