| 11 | 100 | 514 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 1 h | 6 |
| 1 tsp | Coconut oil |
| 1 loaf | Whole grain bread (5 cups stale bread, cubed. (Can also use sourdough)) |
| 5 cup | Baby spinach (tightly packed) |
| 1 large | Red onion (chopped (any kind will do)) |
| 2 tbsp | Dijon mustard |
| 10 medium | Egg |
| 2 cup | Almond milk, unsweetened (any non-dairy milk will work) |
| 2 tbsp | Butter, salted |
| 1 cup, crumbled | Goat feta cheese |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
Grease glass/ceramic casserole dish with coconut oil
Melt butter on medium/high heat add onions and reduce heat to low while onions simmer for about 10 minutes and get a little browned
Add spinach+ pinch of salt stir until spinach is wilted and remove from heat.
Meanwhile, whisk eggs, mustard, milk and ½ tsp salt + pepper in large bowl
Place 1 layer of bread cubes in tray and top with layer of spinach mixture and ½ your cheese. Repeat.
Pour egg mixture over the bread and spinach in the casserole dish.
Cover and refrigerate overnight.
NEXT DAY:
Preheat oven to 350 F.
Remove from fridge and let sit for 15 minutes.
Bake, uncovered, until puffed and golden on the top (about 50 minutes – 1 hour)
Let stand 5 minutes before slicing and serving
Note: to make your bread cubes stale, you can either leave them out overnight the night before you do this recipe or, simply put them in the oven on a low heat until they are dry and slightly crispy.
| Grain | 2.9 |
| Meat Alternative | 0.8 |
| Milk Alternative | 0.9 |
| Vegetables | 1.1 |
