This egg based dish is great for a brunch or dinner and is a delicious packable leftover for work or a quick grab and go meal!   Assemble it beforehand and refrigerate until you’re ready to bake!

TIME: 20 min prep, 45 min bake, 15 min rest before enjoying


2T Butter (plus whatever you use to grease your casserole dish)

1 -12oz pkg frozen chopped spinach

8oz white button mushrooms, sliced or chopped

3 large cloves garlic, sliced

1tsp dried thyme

1 1/4 tsp salt

6 large eggs (I prefer local pastured hen eggs)

2 1/2 cups milk (nut milk is fine too)

1/4 tsp crushed red pepper flakes

1/2 tsp fresh ground black pepper

1 loaf French Bread or bread of choice   cut into 1″ cubes- I use 9 grain whole wheat French bread

4oz Gruyere cheese, grated and divided

1/2 cup grated Parmesan cheese, divided


Thaw and drain frozen spinach in colander, squeeze excess liquid. In a large skillet, melt butter over medium heat and saute mushrooms until soft, about 6 minutes. Add garlic, thyme and salt and raise heat briefly to evaporate liquid. Stir in spinach.   In mixing bowl, whick eggs, milk, red pepper, and black pepper.

Grease a 3qt casserole dish or 9×13 baking dish. Spread HALF bread cubes, then HALF vegetables, and HALF Gruyere and Parmesan cheeses. Repeat with a second layer.   Carefully pour egg mixture over, cover dish with foil, then place a smaller dish (or a couple cans or plates) on top to weigh down contents. Refrigerate at least 1 hour or overnight. Return to room temperature before baking.

Preheat oven to 400 degrees, and bake 45-50 minutes ntil deeply golden (safe internal temp with meat thermometer is 165 degrees). Let rest at least 15 minutes before serving (the puffy souffle will soften and release). Enjoy with a fresh salad!   Refrigerate leftovers.

Recipe credit:








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