Make-Ahead Spinach Dip Breakfast Casserole

Ingredients

• 12 slices white or whole-wheat bread
• 1 cup Hot Spinach Dip, prepared, unbaked
• 1 cup light sour cream
• 1 cup light mayonnaise
• 1 cup grated low-fat cheddar cheese
• 3 tbsp Spinach Dip Mix
• 1 pkg (10 oz/284 g) frozen spinach, thawed, chopped and drained
• ¹⁄₂ cup grated Parmesan cheese
• 2 tbsp dry breadcrumbs, optional
• 6 eggs
• 3 cups milk
• 2 tbsp 3 Onion Dip Mix
• 1 cup grated cheddar cheese
• 1 cup bread crumbs
• ¹⁄₂ cup unsalted butter, melted
• 1 tbsp Spinach Dip Mix

Preparation

1. Spread 6 bread slices with Hot Spinach Dip. Arrange in a 9” x 13” baking dish – it’s okay to overlap slices. Cover with remaining slices.
2. In a bowl, beat eggs with milk and 3 Onion Dip mix. Pour over bread. Cover and refrigerate at least 4 hours, or overnight.
3. When ready to bake, preheat oven to 350° F (175° C).
4. In a bowl, stir cheddar with breadcrumbs, butter, and Spinach Dip Mix. Sprinkle over casserole.
5. Bake until deep golden and set, approximately 50–60 minutes. Let stand 10 minutes before serving.