Overnight Breakfast Quiche

Fun fact about Zachary: he has 6 brothers and 1 sister. Including all of the spouses, there are 15 of us within 10 years. {With yours truly being the youngest of them all.} Isn't that wild? It's seriously like a party every time we all get together. I love it so so much! I have to be honest in saying that besides the long talks and the laughter, my favorite thing about these reunions is actually the food. My in-laws can sure make a mean meal and one of my favorites has been the time we made a bunch of overnight meals for breakfast the next day. This breakfast quiche happens to be one of them and boy, is it delish!

I already shared the Peaches N' Cream Overnight French Toast and my sister-in-law, Nikki, shared the Overnight French Toast Souffle that we had, but I wanted to share this savory side to our meal as well! No worries, I'll be sure to tell my mother-in-law that you all said thank you after you're done making it.

Ingredients:

• 12 eggs
• 1/2 tsp. onion powder
• 4 cups half and half
• 1/2 tsp. salt
• 1/3 tsp. black pepper
• 9 slices Texas Toast, buttered on one side
• 12 oz. cheddar cheese, shredded
• 4 medium tomatoes, chopped
• 4 cups baby spinach leaves, chopped

Directions:

1. Grease a 9x13 inch pan with cooking spray.
2. In a large bowl, whish together eggs, onion powder, half and half, salt, and pepper until well combined; set aside.
3. Layer the bread in a single layer, butter side up in your greased pan. {You may need to cut the bread to fit the pan.}
4. Evenly sprinkle the cheese over the bread, followed by the tomatoes, and then the spinach.
5. Top it off, by pouring the egg mixture over the casserole.
6. Cover and refrigerate overnight. {Or for at least one hour.}
7. Bake at 350°F for 35-45 minutes or until center is set.

Enjoy!

-Sarah

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