Spinach and Egg Bread Pudding

You guys. Breakfast.

I could talk about the importance of breakfast all day.  I don’t mean eating early to start your metabolism, I mean eating breakfast for breakfast, lunch, and/or dinner.


And midday snack. And all the times.  Because heaven help me, if I were a chicken, I’d have a hard time not eating my baby eggs. It’s that bad.

This breakfast is great for breakfast, lunch, or dinner.  It’s a breakpudding.

There’s bacon in it.


Spinach and Egg Bread Pudding

By Whitney, June 5, 2013

Spinach and Egg Bread Pudding



Squeeze spinach to remove excess liquid.  Saute bacon until crispy, drain on paper towel.  Add the butter to remaining bacon fat.  Saute onion and spinach for 3 minutes.  Toss with the bacon and set aside. Layer the bread, spinach mixture and cheeses evenly in a large baking dish. Whisk together the eggs, milk, salt and pepper and pour over the layered bread and cheese.  Bake at 375 for 60 minutes. You can make this up to 24 hours in advance and let sit in the fridge until you are ready to bake.




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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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