Feta Breakfast Casserole

1 loaf day-old French Bread, cut into 1-inch slices

5 eggs                                       4 egg whites

3 C Milk                                   2 T Dijon Mustard

1/2 lb mushrooms, sliced     1 tsp dried oregano leaves

1 onion, chopped                    1 tsp minced garlic

1 T all-purpose flour              1 (10 oz) pkg fresh spinach

6 roma tomatoes, sliced        2 oz. feta cheese, crumbled

1.5 C shredded mozzarella  salt & pepper to taste

Coat 13x9x2 baking dish with Pam and line with half of the bread slices. Beat eggs, egg whites, milk, mustard, oregano, salt & pepper. Set aside.

Heat over medium heat a large skillet coated with Pam. Add mushrooms, onion, and garlic. Cook til tender. Add spinach & flour, stirring, until spinach is wilted. Season with salt & pepper. Spread spinach mixture over bread slices. Top with sliced tomatoes and feta cheese. Sprinkle 1 C mozzarella. Top with remaining bread slices. Sprinkle with 1/2 C of mozzarella. Pour egg mixture over casserole, chilling overnight. In the morning, preheat oven to 350. Bake 40-50 minutes.