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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.

About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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