Our friend Greg made this for us during our vacation and Jack LOVED it! This is good news, because, like me, Jack isn't a great fan of usual breakfast foods. I made a few variations based on what was on-hand. The best part is that Greg shared that after this casserole sets up, you can cut it and serve it in squares, as he did for one of his NE Patriot Minutemen gigs. The Minutemen loved it and so did we! It's a winner! Thanks for sharing Greg!
1/2 c skim milk
1 c. sharp cheddar grated
1/2 c. Parmesan grated
1 8 oz container button mushrooms, sliced
1 large sweet onion, diced
1 lb cooked bacon
3 cups cooked brown rice
2 cups cooked quinoa
2 cans drained, squeezed spinach (you could use fresh, or cooked frozen here)
2 9 x 11 glass baking dishes
1. Place sliced bacon on cookie sheet and bake at 400 degrees for 15 minutes. Remove bacon from cookie sheet Pat oil from bacon and set aside.
2. Dice onion and slice mushrooms and saute in 1 tsp canola oil until mushrooms have released their moisture. Set aside.
3. Crack 10 eggs into a large bowl and whisk.
4. Add milk to egg mixture and whisk. Now is a good time to salt and pepper to taste.
5. Add onion, mushroom mixture and cheeses to egg mixture and mix well.
6. Spray each glass baking dish with cooking spray.
7. Layer 1.5 cups of cooked brown rice in the bottom of each pan and use a spatula to make a flat, even surface.
8. Layer 1 cup of cooked quinoa on top of the rice in each pan and use a spatula to make a flat, even surface.
9. Place a layer of spinach over the layer of cooked quinoa.
10. Layer bacon pieces on top of spinach.
11. Pour the egg, cheese, and milk mixture evenly over each pan. You want to see the egg on top of the bacon, mostly covering it. If you need more, simply whisk a few more eggs with a little milk and reapply.
12. Bake at 400 degrees for 20 minutes.
13. Allow to cool and set up.
14. Cut into portion size pieces for easy, way out of the door, breakfast or a quick lunch.
15. I'm going to freeze some and see how that goes; I'll let you know!.