Spinach and Fontina Breakfast Bake

By suewaynes

Ingredients

• 1 lb. spinach or fresh asparagus
• 6 Panera Bread French Croissants
• 2 cups (8 ounces) grated Fontina cheese (mozzarella, provolone, Gruyere
• or sharp cheddar can be substituted)
• 1/2 red bell pepper, chopped
• 8 eggs, lightly beaten
• 2 scallions, finely chopped
• 3 cups 2% milk
• 2 tablespoons finely chopped fresh parsley
• 1 tespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• Pinch of nutmeg

Preparation

Step 1

1. Cook spinach and drain well.
2. Coat a shallow 2-quart baking dish with cooking spray (a 13-inch by 9-inch pan works well). Cut about 4 croissants in half lengthwise and place in the bottom of the dish cut side up. Gently flatten and cut croissants as nessary to fit in a continuous layer.
3. Scatter 1 cup of the cheese, spinach, bell peppers, and scallions over the croissants. Cut remaining croissants into 1-inch cubes and scatter over the top.
4. In a large bowl, whisk together the eggs, milk parsley, salt, pepper, mustard, and nutmeg. Pour evenly over the croissants, pressing gently, so the bread absorbs the liquid. Scatter the remaining 1 cup of cheese over the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Remove the dish from the refrigerator 20 minutes before baking. Preheat the oven to 350 degrees. Uncover the dish, and bake until eggs are set in the center and the croissants are lightly browned, about 45 minutes.