This is an easy breakfast that pleases a crowd. Make it the night before, in the morning let it come to room temp, and bake.
The classic combo is spinach and sausage, but you can do a bacon and cheese, or go sweet and add in blueberry compote and a little maple syrup.
The key is layering crusty, slightly stale bread, with your ingredients, and then covering the whole thing in the custard mixture.
We use our Flameware Cazuela or Flameware Pie Dish, because you can start them on the stove for the sauté process, then finish it in the oven.
Ingredients:
- 8-10 eggs beaten
- 1 cup milk or cream
- 1 tablespoon dijon mustard
- 2 cups day old bread, cubed
- ½ onion, diced
- 8 ounce frozen spinach, drained
- (optional) 8 ounces shredded cheese, any kind, we like gruyère or fontina
- (optional) 1 cup meat (bacon, ham, or sausage)
- Salt and pepper
- Olive oil
Process:
Sauté onions and spinach in oil, if you’re using a meat sauté it along with the onions and spinach.
Beat eggs, milk, mustard, and salt/pepper.
Spread cubed bread out, spread spinach and onion, and pour egg mixture over.
If you make it the night before, which we recommend, take it out of the fridge for about an hour to let it come to room temperature before putting it in the oven. That gives the custard a great place to start in the baking process.
Bake for 60-75 minutes in a 350 F oven. The top will be lightly browned and when jiggled and the middle doesn’t move a lot. You can also use a thermometer to check the temp, it is done when it reads 160 F .
Remove from the oven and let it set for at least 10 minutes.
