Ingredients
The following ingredients have 12 Servings
- 4 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 cup thinly sliced sun-dried tomatoes packed in oil, (drained)
- 4 ounces (1 cup) sharp cheddar cheese
- 1 ounce (1/3 cup) grated Parmesan
- 10 ounces broccoli, (steamed, cooled, and chopped (or frozen, thawed))
- 1 tablespoon mustard
- 2 cups milk
- 12 eggs, (room temperature)
- 1 whole wheat baguette, (cubed (about 5 cups))
- 3 cups (8 ounces) sliced and cleaned mushrooms
- 3 garlic cloves, (minced)
- 1 (about 2 cups) large onion, (diced )
- 1/2 teaspoon freshly ground pepper
Instruction
- Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
- Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
- Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms for about 6 to 7 minutes. Make sure they are thoroughly cooked. Remove from heat and cool completely.
- Spray a 9x13 baking dish with cooking spray. (or generously cover in butter)
- Arrange the bread cubes in the dish.
- In a large bowl, beat the eggs, milk and mustard until incorporated.
- Add mushrooms, onion-garlic mixture, broccoli, parmesan and cheddar cheeses, sun-dried tomatoes (drained), and salt and pepper and stir to incorporate.
- Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
