6 slices bacon, chopped (can leave this out for vegetarian dish)
8 oz sliced mushrooms
1/2 cup sliced greens onions
1 pkg (5 oz) baby spinach
8 large eggs
2 3/4 cups milk
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 (1 lb) loaf of french or Italian bread, cut into 3/4" cubes
2 cups shredded cheddar cheese, or a mixture of cheeses
Cook bacon and mushrooms in a large skillet over medium-high heat for about 10 minutes or until
bacon is cooked through and mushrooms are beginning to brown. Add onions and cook for a minute.
Add spinach in 2 batches, cook, stirring, just until wilted. Remove from heat.
In a large bowl, combine the eggs, milk, mustard, salt pepper and nutmeg. Add the bread cubes and
toss gently to combine.
Place half of the bread mixture in a 9 X 13" baking dish lightly coated with Pam, top with half of the cheese.
Top with spinach mixture and remaining bread mixture, sprinkle with remaining cheese. Cover and
refrigerate 2 hours or overnight for the next day, tastes even better once all the flavors marry.
Bake in a 350º F oven for an hour.