Spinach, Mushroom, & Feta Baked Omelet

My oldest turned eight a couple days ago. And, to celebrate the day, we planned a yummy brunch feast to share with grandparents, godparents, and cousins.

I consider myself immensely blessed to have birthed three children who not only tolerate but enjoy strong cheeses. No “mild cheddar” for these little ones!

For A’s brunch, we had the far more basic “ham, egg, and cheese sandwich” on the menu, and that was pretty popular. Even better, though? This delicious breakfast casserole:

Spinach, Mushroom, & Feta Baked Omelet

Ingredients:

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1  9 oz. bag fresh spinach

2 tablespoons butter

1 pint mushrooms, sliced

9 eggs

1 1/2 cups milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dry mustard (I get this in the spice aisle.)

1  5 oz. container crumbled feta cheese

3 cups bread cubes (just cut regular bread into small cubes)

Directions:

1.  Heat olive oil in large skillet over medium heat. Add onion and cook a few minutes, until translucent. Add garlic. Begin adding handfuls of the spinach, stirring continuously. The spinach will wilt down and it will all fit, easily, in the skillet. Once the entire bag has been added and is wilted, removed pan contents to a bowl and set aside to cool.

2.  Without washing pan (there is no need), melt butter over medium heat. Add sliced mushrooms and cook through, about 5-6 minutes. Remove to bowl to cool.

3.  Beat eggs, milk, and spices in a large bowl. Mix in feta. Once cooled (warm is fine– hot is not), add your cooked spinach and mushrooms. Fold cubed bread into the egg/cheese/veggie mixture.

4.  Pour all of this into a greased 9×13″ baking dish. (At this point, you can bake it or refrigerate it for up to 48 hours.)

5.  Bake at 375 for about 45 minutes, until set. (I cover mine with foil for the last 15 minutes so it doesn’t get too brown.)