Nutrition Information

Calories	255 cals
Total Fat	15 g
Cholesterol	143 mg
Dietary Fiber	1 g
Sodium	449 mg
Protein	13 g
Total Carbohydrate	16 g

Spring Brunch Bake

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces sliced mushrooms
• 1 6 ounce package baby spinach
• 8 cups cubed bread
• 2 cups shredded Cheddar cheese
• 1 cup Daisy Brand Sour Cream
• 6 large eggs
• 2 1/4 cups milk
• 1 teaspoon onion powder
• 1/2 teaspoon salt

Directions

In large nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 minutes or until mushrooms start to soften, stirring frequently. Add spinach. Cook and stir 2 to 3 minutes or until spinach is wilted. Set aside. Butter a 13x9-inch baking dish. Sprinkle half the bread cubes in bottom of dish. Sprinkle with half of the cheese. Spread all of mushroom/spinach mixture over cheese. Top with remaining bread and cheese. In large bowl, whisk together the sour cream, eggs, milk, onion powder and salt. Pour over bread, pressing down to soak bread. Cover with plastic wrap and refrigerate 2 hours or overnight. When ready to bake, heat oven to 350° F. Uncover dish. Bake 35 to 40 minutes or until knife inserted in center comes out clean.