Spinach-Swiss Bake

What a great brunch dish-it can even be done ahead and reheated. Want to make it a main dish for dinner? Just add some crisp bacon or chopped ham. This little bake even makes a great breakfast.

Ingredients:

2 teaspoons olive oil

½ cup chopped onion

1 ½ cups chopped mushrooms

2 (12 ounce) bags of frozen cut leaf spinach, thawed

1 teaspoon salt (or more, depending on your taste)

½ teaspoon freshly cracked black pepper

1 teaspoon garlic salt

¼ teaspoon freshly grated nutmeg

1 cup yolk-free egg product (egg substitute)

1 cup fat free half and half

½ cup grated parmesan, divided

1 cup shredded Swiss cheese, divided

2 cups bread cubes (from any kind of loaf)

½ cup tomato sauce

Directions: Preheat oven to 350 degrees F. Spray a large, shallow baking dish (13 by 9) with cooking spray.

In a large skillet, heat oil over medium heat. Add the onions and mushrooms and cook about 5 minutes, stirring often. Add in the spinach, salt, pepper, garlic salt and nutmeg. Cook until the spinach is wilted (about 5 minutes) and remove from heat.

In a mixing bowl, whisk together the egg substitute and fat free half and half. Stir in ¼ cup of the parmesan and ½ cup of the shredded cheese. Add in the bread cubes and then stir in the cooled spinach mixture. Pour this into the prepared baking dish. Pour the tomato sauce over the center (only) of the casserole and then sprinkle on the remaining parmesan and Swiss cheeses. Bake for 50-60 minutes or until puffy and golden on top.