Monterey, Cheddar and Rye Breakfast Bake
This cheesy breakfast bake recipe was made in partnership with The Creamery in Beaver, Utah and their awesome cheeses made with fresh milk from nearby farms!
- 8 oz Monterey Jack Cheese (shredded)
- 8 oz Mild Cheddar Cheese (shredded)
- 1 loaf of rye bread (12-16 ounces, cubed and dried out overnight)
- 1 lb breakfast sausage
- 1 onion (diced)
- 1 bunch of spinach (rinsed and chopped)
- 1 tbsp butter
- 12 large eggs
- 1 cup milk
- 1 tsp mustard powder
- 1 1/2 tsp salt
- pepper
- Preheat oven and prepare pan
Preheat oven to 375 degrees. Butter or grease the sides and bottom of a large, 9 by 13-inch baking dish. Add the cubed rye bread, and set aside.
- Prepare the sausage, onion and spinach filling
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.
- Prepare egg mixture,
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.
- Bake.
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!
This recipe was created in partnership with The Creamery in Beaver, Utah. They offer a variety of cheeses on their online store, and you can visit their storefront kitchen and creamery.