Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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Not a fan of fontina? Gruyère or white cheddar would make a delicious substitute.
We suggest pairing this killer brunch bake with one of our favorite cocktails—Paloma Mimosas.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 20 mins
Ingredients
- 1 tbsp.
butter
- 1 lb.
ground Italian sausage
- 10
large eggs
- 2 c.
whole milk
Kosher salt
Freshly ground black pepper
- 4 c.
cubed bread
- 1 1/2 c.
shredded Fontina, divided
- 1 c.
frozen spinach, defrosted, drained, and chopped
- 1 c.
sliced baby Bella mushrooms
- 1 c.
halved grape tomatoes
- 1/4 c.
torn basil, for garnish
Directions
- Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with butter. In a large skillet over medium-high heat, add sausage and cook, breaking up large pieces with a spoon, until golden, about 7 minutes. Remove from heat and let cool.
- Step 2In a large bowl, whisk together eggs and milk and season with salt and pepper. Gently fold in bread, 1 cup cheese, spinach, mushrooms, tomatoes, and cooked sausage.
- Step 3Pour mixture into prepared baking dish. Top with remaining 1/2 cup cheese and bake 50 to 55 minutes, until cheese is golden and no liquid remains. Garnish with basil before serving.
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