Ingredients
8 slices whole wheat bread, cubed3 cups sliced fresh mushrooms1 medium red onion, chopped1 tablespoon olive oil2 garlic cloves, minced8 eggs8 egg whites2 cups fat-free milk1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2/3 cup shredded Swiss cheese1/2 cup shredded sharp cheddar cheese1 tablespoon Dijon mustard3/4 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon pepper
Preparation
Place bread cubes in a 13x9-in. baking dish coated with cooking spray; set aside.
In a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine the eggs, egg whites, milk, spinach, cheeses, mustard, salt, nutmeg, pepper and mushroom mixture; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
