Bread Bite Breakfast Bake

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -On a baking sheet, add the bread cubes, spreading them out evenly.

Step 3 -Bake the bread cubes until they are golden-brown and toasted, about 10 minutes.

Step 4 -Transfer the bread cubes from the oven and set them aside.

Step 5 -In a large sauté pan over medium heat, melt the butter.

Step 6 -Add the onions, the mushrooms, and the thyme and cook, while stirring, until the onions and mushrooms have softened, about 7 minutes.

Step 7 -Add the spinach to the onion mixture and cook, while stirring, until it is wilted and cooked down, about 5 minutes.

Step 8 -Transfer the pan from the heat and allow the onion mixture to cool.

Step 9 -In a 9-inch casserole dish, add as many of the toasted bread cubes as needed to fill the dish. If there are extra bread cubes, reserve them for another use.

Step 10 -Transfer the bread cubes from the casserole dish to a mixing bowl.

Step 11 -Add the onion mixture and the Swiss cheese to the bread cubes and toss to combine.

Step 12 -Reduce the oven temperature to 350 degrees F.

Step 13 -In a blender, add the eggs, the milk, the heavy cream, the salt, the black pepper, the mustard, and the nutmeg.

Step 14 -Cover the blender and blend the egg mixture until combined, about 10 seconds.

Step 15 -Line the casserole dish with parchment paper or coat it with cooking spray.

Step 16 -Add the bread cube mixture to the prepared casserole dish, spreading it out evenly.

Step 17 -Pour the egg mixture over the bread mixture in the casserole dish, pressing the bread cubes down to make sure they are completely submerged.

Step 18 -Bake the casserole until it has puffed slightly, is golden-brown on top, and is set, about 1 hour 15 minutes. If the casserole begins to brown too quickly, cover the dish with foil.

Step 19 -Transfer the casserole to a wire rack to cool, about 15 minutes.

Step 20 -Serve warm.