Mike Garten
This hearty make-ahead brunch dish is full of the good stuff: bread, cheese, and more cheese.
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Cal/Serv:
470
Yields:
8
servings
Total Time:
1
hour
5
mins
2
tbsp.
tbsp.
olive oil, plus more for dish and foil
1
lb.
lb.
cremini mushrooms, sliced
1
tsp.
tsp.
freshly ground nutmeg
1 1/4
lb.
lb.
sourdough bread, cut into 1 1/2-inch pieces
2
shallots, thinly sliced
6
oz.
oz.
Gruyère cheese, coarsely grated
- Heat oven to 400°F. Oil 3-quart baking dish and piece of foil.
- Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.
- Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg, and 1 teaspoon each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese.
- Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 minutes.
Nutritional Information (per serving): About 470 calories, 21 g fat (8 g saturated fat), 26 g protein, 995 mg sodium, 43 g carb, 3 g fiber
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Source : Goodhousekeeping
