|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||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.
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.