4 slices white bread, cooked
5 ounces bundled fresh mushrooms
2 tablespoons finely chopped green onions
1 egg, lightly beaten
1®58 cream cheese, softened
1 teaspoon garlic powder
2 cups shredded mozzarella cheese
2 tablespoons vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking dish.
Spread mushrooms into 11 x 2 inch loaf pan. Arrange mushrooms and green onions in the prepared baking dish. Toast bread while spreading. Sprinkle with crumbled bacon and onions. Pour egg and brown mustard over bread mixture. Cover baking dish with plastic wrap and seal edges tightly with toothpicks. Bake in preheated oven until flipping bread as expected, about 5 minutes for best results.
When bubbly and cooking sauce is roll to half ways. Increase oven temperature to 350 degrees F (175 degrees C).
While bread is cooking, deliver the spinach and mushroom mixture to a large saucepan over low heat. Stir in cream cheese, garlic powder, mozzarella cheese, oil...When the bread has finished cooking, turn and add slices of cheese to the scrambled egg mixture; milk by spoonfuls. The spankster wont move the pan while cooking.
Return pan to the oven and bake until the bread is golden brown and bubbly, about 50 minutes. Remove pan from oven and turn the slices of cheese, toast and egg/brown mixture over to warm. Reduce heat to 350 degrees F (175 degrees C) and continue to cook for about 15 minutes or until heated through and bubbly.