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Saturday, August 30, 2014


This is one yummy breakfast item!  It makes a very large quantity, so if you are having house guests, this could be just what you need.   The other cool thing about this recipe is you can make it up to one day ahead which is always great when you're having company!


3 Tbsp. butter
9 large eggs
2 ¾ cup milk
²/³ cup grated Parmesan
1 tsp. salt, divided
½ tsp. pepper, divided
2 cups coarsely grated Gruyere
1 ½ cups finely chopped onions
2 (10 oz.) pkgs. frozen spinach (thawed & drained)
8 cups cubed French or Italian bread (cut into 1" cubes--stale can work just as well as fresh)
Dash of nutmeg


Melt the butter in a skillet over medium heat.  Add the onions and saute' until soft.  Add ½ tsp. salt, ¼ tsp. pepper and the nutmeg.  Continue to cook for 1 more minute.  Stir in the spinach, remove from heat and set aside.  
Butter (or use cooking spray) the inside of a 2½ - 3 quart baking dish.  Layer the bottom of the dish with one third of the spinach and one third of each of the cheeses.  Repeat the layers twice more.

In a medium bowl combine the eggs, milk and remaining salt & pepper.  Whisk together until blended.  Pour the mixture evenly over the bread & spinach.  Cover with plastic wrap and chill for at least 8 hours or up to one day. 

Remove from the refrigerator 30 minutes before baking.  Bake uncovered for 45-55 minutes at 350 degrees. Let stand for five minutes before serving.  Enjoy!
Thanks Annie's Eats for the recipe

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