Baked Bread Omelette

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If you have a bunch of left over sourdough or similar bread, here is a great easy breakfast recipe to try that will feed the family on a Sunday morning.  I never did like bread and butter pudding, but this savory version is one of my favourites. 

 


  • Ingredients
  • 8-10 thick slices of bread cut into chunky cubes I recommend crispy baguette or sourdough loaf or Vienna
  • 4-5 slices uncooked  middle rasher bacon
  • 1 cup chopped onion
  • 4 button mushrooms chopped
  • 2 teaspoons of minced garlic
  • 1 pack frozen chopped spinach or fresh, If using frozen be sure to thaw and squeeze out any excess water
  • 1 and 1/2 cups shredded parmesan cheese or extra tasty
  • 4-5 large eggs
  • 1 1/2cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon fresh ground black pepper
  • optional garnish: fresh ground black pepper, flaky sea salt, and parsley. 
  • Method
  • Grease a 7×12 inch (or similar size) casserole dish or spray with nonstick spray.
  • Arrange bread in a single layer in the pan, then set pan aside.
  • Cook bacon according to package stove top directions in a large skillet. Drain all but about 1 Tablespoon grease. (Or drain it all and add 1 Tablespoon olive oil for the next step.) Cool bacon until ready to handle, then chop into bite-size pieces. Sprinkle over bread.
  • Add onion and mushrooms to greased skillet. Cook on medium heat until soft, about 4 minutes. Add garlic and spinach and while stirring occasionally, cook until spinach has wilted, about 2-3 minutes. Remove from heat. Spoon evenly over the bread/bacon, then sprinkle all of the cheese on top.
  • Whisk eggs, milk, salt, ground mustard, and pepper together in a large bowl. Pour evenly over cheese. Cover tightly and refrigerate for 1 hour ( can be left overnight in the fridge ready to bake for breakfast the next morning.
  • Before popping it in the oven I drizzle over just a little olive oil
  • Preheat the oven to 175C
  • Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for 30-35 minutes. The casserole is done when browned on the sides and puffy in the center– usually takes 50-55 minutes total.
  • Remove from the oven, sprinkle optional garnish(es) on top if using, and allow to cool for 5 minutes before serving.
  • Cover leftovers tightly and store in the refrigerator for up to 3 days. Reheat in the microwave.

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