Brunch Casserole II
½ Loaf Artisan Sourdough Bread Cubed
2 (10 Ounce) Packages Spinach, Thawed And Drained
1 Pkg Fresh Cremini Mushrooms Sliced
1 Cup Cheddar Cheese,
1 Cup Gorgonzola Shredded
1 Cup Ricotta Cheese
10 Eggs, Lightly Beaten
1 Cup Cream
1 Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Kosher Salt
1 Pint Cherry Tomatoes Halved
1 Cup Cheddar Monterey for Topping
Step 1 Preheat oven to 375 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Spread cubed sourdough over the bottom of the baking dish.
Step 2 In a large bowl, whisk eggs together, add in, all vegetables, cheeses and spices. Fold until well blended. Pour into baking dish over the bread and Sprinkle with remaining Cheddar.
Step 4 Cover with aluminum foil, and bake 50 minutes in the preheated oven. Remove foil and bake for an additional 15 minutes until set in the middle, (depending on your oven) Let stand for 10 minutes before serving.