Updated Wednesday, February 7th, 2007
Yield: Serves 10 to 12.
Great for breakfast brunch or dinner!
1. Preheat oven to 350F. In a mixing bowl, beat eggs and egg whites with milk, mustard, and salt and pepper; set aside.
2. Place half the bread slices in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. In a skillet coated with nonstick cooking spray, sauté mushrooms, garlic and onion until tender. Add spinach and flour, stirring to mix well. Season with salt and pepper to taste. Spread mixture over bread. Sprinkle with 1 cup cheese. Top with remaining bread. Sprinkle with remaining 1/2 cup cheese. Pour egg mixture over casserole and refrigerate two hours or overnight. Bake for 40 to 50 minutes or until puffed and golden.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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