Mother's Day Breakfast Bake

“Yeah this one right here goes out to all the baby's mamas, mamas. Mamas, mamas, baby mamas, “
-OutKast, Ms. Jackson, 2000

1 dozen large eggs
1 whole baguette, cut into bite-sized chunks
1 ½ cups frozen chopped spinach
1 cup cottage cheese
½ - 1 cup grated Locatelli cheese
1 tsp. mustard
1 green onion, finely sliced
¼ cup flat-leaf green parsley, chopped
1 ½ tsp. bacon fat
1 small tomato, sliced
Salt and pepper
Spray oil

Cook spinach in microwave for about 3 minutes. Let it cool, then squeeze out most of the water.
Ensure that this concoction won’t stick to a 9x 13 oven-safe pan by spraying the pan with spray oil. Next, apply 10 – 12 small dollops of bacon fat to the bottom of the pan.
Arrange the pieces of baguette in a single layer in the bottom of the pan, or as close as you can get it to a single layer.
Break the eggs one by one into a small bowl. After examining each for any signs of funkiness and removing any rogue pieces of shell, dump them into the large mixing bowl you’ll be using to whip up this mixture. Since there are so many eggs in this recipe, I think it’s a good idea to do this picky step.
Add the spinach, cheeses, green onion, parsley, mustard, salt, and pepper to the eggs and whisk to combine.
When it is all well-mixed, pour the egg mixture onto the pieces of baguette in the baking pan. Cover and let sit in the fridge overnight, or at least for maybe 4 hours.
Around 30 minutes before you want to bake this, take it out of the fridge and preheat the oven to 350°. Slice your tomato and arrange prettily on top of the casserole. Bake, covered with foil, for about 30 minutes. Then, remove the foil and bake for about 15 minutes more, until the egg is set and the exposed bread begins to get a little toasty.
Bring to your mother’s house and share the goodness with her!
-Elena