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Prep Time
10 mins
Total Time
1 h 25 m
Serves 8


1 tbsp
canola oil
15 mL
red onion, chopped
1 pkg
mushrooms, thinly sliced
227 g
1 tsp
dried oregano
5 mL
1 tsp
each salt and pepper, divided
5 mL
red pepper, chopped
1/3 pkg
baby spinach
152 g
1 loaf
rosemary Parmentier bread, roughly cut into 1/2-in. (1-cm) cubes
453 g
1 pkg
Goat Cheese Crumbles
113 g
2 1/2 cups
skim milk
625 mL


Step 1

Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.

Step 2

In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.

Step 3

Bake on the bottom rack of oven until puffed, golden and set, 40 to 45 min.


Make ahead: Prepare this dish the night before and pop it in the oven to bake while you open presents.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
10 g
Saturated Fat:
3 g
35 g
3 g
200 mg
16 g
780 mg
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