Description
A perfect breakfast or brunch to make ahead with leftover veggies, old bread, and delightful dill cheese and eggs. Wake up and throw it in the oven!
Ingredients
Units
Scale
- 2 tbsp (30 ml) olive oil
- 1 white onion, diced
- 8 oz (225 g) white mushrooms, cleaned and roughly chopped
- 3 cups (720 ml) tightly packed baby spinach
- 5 cups (1.2 L) cubed bread (multigrain or French bread work well)
- 2 cups (480 ml) Dill Havarti Cheese
- 5 large eggs
- 1 3/4 cups (420 ml) milk
- 1 tbsp (15 ml) dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Heat olive oil over medium heat.
- Add onion and cook until they begin to soften, 4-5 minutes.
- Add mushrooms and cook another 5-7 minutes, until mushrooms begin to release moisture.
- Add spinach and toss until wilted. Remove from heat.
- Add mushroom mixture to bread, tossing to combine.
- Place in 9×13″ baking dish and top with cheese.
- In medium bowl, whisk together eggs, then add milk, dijon mustard, garlic powder, salt, and pepper.
- Pour egg mixture over cheese.
- Refrigerate mixture for 2 hours, or up to overnight, covered.
- Preheat oven to 325 degrees F.
- Bake, uncovered, for 55-65 minutes, until golden brown and cooked through.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350