No-Fuss Breakfast Bake

tasty.co

Lori Patterson

3 tablespoons olive oil, divided

4 cups whole wheat bread (140 g), day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes

1 yellow onion, thinly sliced

2 cloves garlic, finely chopped

6 cups fresh spinach (240 g), stems removed

½ lemon lemon zest

1 pinch red pepper flakes

fine sea salt, to taste

½ teaspoon fresh ground black pepper, to taste

4 eggs

4 egg whites

1 ½ cups whole milk (360 mL)

1 ½ teaspoons whole grain mustard

¼ cup grated parmesan cheese (30 g), plus 2 tbsp, divided

3 tablespoons fresh chives, finely chopped

Directions at tasty.co

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