Spinach thalaga breakfast casserole

Prep 0 h : 0 m
Cook 1 h : 20 m


  • 500g whole grain bread

    2 tbsp olive oil

    1 large onion, peeled and finely chopped

    250g mushrooms, cleaned and sliced

    300g smoked turkey breast slices, chopped

    250g cherry tomatoes, halved

    100g fresh spinach, rinsed and drained

    1 bunch fresh parsley, chopped

    200g Egyptian thalaga cheese (or feta), crumbled

    10 eggs, lightly beaten

    3 cups milk

    2 tsp mustard

    1 tsp salt

    ¾ tsp black pepper


  • Cut bread into 1 inch cubes, transfer to large bowl and set aside. Heat half the oil in a large pan.

    Add onions, and cook for 5 mins, or until translucent. Add to the bread mixture.

    To the same pan, add remainingoil, and fry the mushrooms.

    Add to bread mixture. Add chopped smoked turkey, halved cherry tomatoes, spinach, parsley, thalaga or feta, lightly beaten eggs, milk, mustard, salt, and pepper. Stir to combine.

    Pour the mixture into a large, wide oven-proof casserole. Cover with cling wrap and refrigerate for at least 4 hours.

    Bake in 180°C for about 1 hour and 10 minutes, until nicely browned and set in the middle. Let set for 5–10 minutes before serving.