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Monterey, Cheddar and Rye Breakfast Bake

Posted by Anna Laurin on
Monterey, Cheddar and Rye Breakfast Bake

This cheesy bake featuring two classic Creamery cheeses is a simple and tasty recipe. Serve it for breakfast or at your next brunch and enjoy fresh ingredients and hearty flavors all weekend long!

Start to finish: 1 hour and 45 minutes
Serves: 8 to 10

Ingredients

  • 8 ounces The Creamery Monterey Jack Cheese, shredded
  • 8 ounces The Creamery Mild Cheddar Cheese, shredded
  • 1 loaf of rye bread (12 to 16 ounces), cubed and dried overnight
  • 1 pound breakfast sausage
  • 1 onion, diced
  • 1 bunch of spinach, rinsed and chopped
  • 1 tablespoon butter
  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon mustard powder
  • 1 ½ teaspoons salt
  • Pepper to taste

 

Method

Preheat the oven to 375 F.

Into a large, 9 by 13-inch baking dish, add the cubed, toasted rye bread. Set aside.

In a large skillet over medium heat, cook the breakfast sausage. Add diced onion when nearly fully cooked and continue cooking until onion is translucent. Add chopped spinach, ½ teaspoon salt, and butter to the skillet, and cover with a tight-fitting lid. Let the spinach steam and wilt down, about 4 minutes. Stir to combine, remove from heat and set aside in a large bowl to cool.

Once cool, mix in the grated The Creamery cheese to the sausage, onion, and spinach mixture. Add to the baking dish with the cubed bread, and gently toss together. 

In a separate bowl, whisk together eggs, milk, mustard powder, 1 teaspoon salt and several cranks of fresh black pepper. Pour into the baking dish, over the cheese and sausage and bread mixture.

Cover the baking dish with tin foil, set onto a baking sheet, and bake in the oven for 45 minutes. Remove the foil, and bake for an additional 30 minutes, or until the top begins to brown and crisp.

Serve warm and enjoy!

 

This recipe and images were created in partnership with recipe enthusiast Claire Jaspers, @Claires.Table. Check out her Instagram for more tasty treats!

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