Cook bacon, crumble and set aside. Add onion and garlic to pan and cook. Stir in bacon and spinach.
1
Whisk the eggs until well combined in a large mixing bowl and add milk, heavy cream, Dijon mustard, salt, pepper and nutmeg.
2
Layer the bread with the bacon mixture and Gruyere and Parmesan. Pour the egg mixture all over. Cover and refrigerate for at least an hour but preferably overnight. Bake.
3
After one taste, this recipe will be a new brunch tradition! It's great for feeding a crowd, and you'll love how the make-ahead preparation makes hosting a breeze. Enjoy!