Spinach thalaga breakfast casserole
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.