1regular sized baguettecut or torn into bite sized pieces
10ouncesfrozen broccolisteamed and drained
5eggs
2cupsmilk
1tablespoongrainy mustard
1tablespoonyellow mustard
salt and pepper to taste
1tablespoonfresh thyme leaves1 teaspoon dried
3/4cupsliced mushroomssmall can, drained
1/2cupcooked bacon sliceschopped
1/2medium oniondiced
1roma tomatoseeded and diced
1/3cupParmesan cheese
1 1/2cupsshredded mozzarella
Instructions
Prepare a 9 x 13" casserole or similar sized baking dish with cooking spray or oil. Steam the broccoli while preparing the baguette and other ingredients.
Beat the eggs with the milk, mustards, salt, pepper and thyme
Stir in the vegetables and bread. Mix well to ensure the bread is wet. If it seems too dry, add 1/4 cup more milk.
Mix in about half the cheese then transfer everything to the prepared casserole.
At this point you could cover the casserole dish with foil and store overnight in the fridge.
When ready to bake preheat the oven to 350°F/180°C. Leave the foil on top and bake for 20 - 25 minutes. Remove the foil and sprinkle the rest of the cheese on top. Continue baking for another 20 - 25 minutes or until the eggs are set and a knife inserted into the center comes out clean.
Notes
This is an excellent dish to make for overnight guests. Prepare everything the night before and store in the fridge. Then, in the morning, place it in the oven and enjoy a cup of coffee or two while it bakes.