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.