Description
A savory baked breakfast casserole featuring sourdough bread soaked in an egg custard with fresh spinach and salty feta cheese.
Ingredients
Scale
- 6 cups sourdough bread, cubed
- 4 large eggs
- 2 cups whole milk
- 3 cups fresh baby spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp melted butter for the pan
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
- Place half of the cubed sourdough bread in the bottom of the dish.
- Layer half of the chopped spinach and crumbled feta over the bread.
- Add the remaining bread cubes and top with the rest of the spinach and feta.
- In a medium bowl, whisk together the eggs, milk, minced garlic, salt, and black pepper until smooth.
- Pour the egg mixture evenly over the bread and cheese, pressing down with a spatula to ensure total saturation.
- Let the casserole rest for 15 minutes to allow the bread to absorb the custard.
- Bake for 30 to 35 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let rest for 5 minutes before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American