New Year's Day Brunch

The best part of New Year's Eve for me is New Year's Day.

It's like the prize you get for making it through the year and suffering through the (often forced) revelry of last night's party. Lazy morning, brunch, football...and a whole new year in front of you to do with whatever you wish.

Ahhh....!

I put this delicious (and healthy, in honor of the new year!) egg bake together while watching the ball drop, popped it in the fridge, and we chased away the cobwebs the next morning over coffee and tea while smelling it bake.

Happy New Year!

Spinach and Artichoke Overnight Breakfast Bake

1 pint liquid egg substitute
3 cups fat free milk
3 tablespoons Dijon mustard
Salt and pepper to taste (optional)*
1 (16 ounce) loaf whole wheat French bread, cut into 16 slices
1/2 pound mushrooms, sliced
1 onion, chopped
2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
1 (14 1/2 ounce) can artichokes, drained and coarsely chopped
1 tablespoon all purpose flour
1 1/2 cups shredded, part-skim mozzarella cheese (divided use)

1. In a large bowl, whisk together the eggs, milk, mustard, and salt and pepper (if using). Place half the bread slices in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray.
2. In a nonstick skillet coated with nonstick cooking spray, saute the mushrooms and onion over medium heat until tender, about 4 - 5 minutes. Add the spinach, artichokes, and flour, stirring to mix well.
3. Spread the mixture over the bread and sprinkle with 1 cup cheese. Top with the remaining bread and sprinkle with the remaining 1/2 cup cheese. Pour the egg mixture over the casserole and refrigerate for 2 hours or overnight.
4. If using a glass baking dish, place it in a cold oven and bake at 350 degrees for 50 minutes or until puffed and golden. If using a metal dish, preheat the oven to 350 degrees and bake 40 - 50 minutes.

*I usually don't add the salt called for in most recipes, but for this, I would use some next time. It was missing something without it, and I ended up sprinkling salt at the table, which is even more unusual.  Add a 1/2 teaspoon to the custard mixture and I think it would be perfect!

Source: Trim & Terrific Diabetic Cookbook