4 eggs
1 cup butter
1 (3 ounce) package cream cheese, softened
6 (8 ounce) cans sliced mushrooms
2 (8 ounce) packages cream cheese, softened
8 ounces chopped spinach
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 teaspoon prepared Dijon-style mustard
1/2 pound French toast seasoning mix
1 pound dill cheese, sliced
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9 inch (2 inches square) pie pan.
Melt margarine and butter in a large saucepan over medium heat. Stir the eggs, cream cheese, mushrooms and cream cheese mixture, spinach and whipped topping into the mixture. Return these to pan and continue to cook and stir, stirring occasionally, until the mixture is thawed, about 40 minutes.
Pour cream cheese mixture into the bottom of pie pan and evenly spread over cream cheese mixture. Place egg wash over cream cheese mixture. Place French toast in the foil/bake pan and over the filling. Place French baguette in the foil-lined brown pan.
Lightly spread cream cheese mixture over browned filling. Place Swiss cheese on top of cream cheese mixture. Bring sides of foil together and coat, spreading further than necessary to completely cover contents of pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center of the pie comes out clean. Carefully remove