Rich Egg Bake

First prepare all the vegetables. Heat olive oil in a pan. Add the chopped onion and bell pepper and sauté for 5–7 minutes until softened and the water evaporates (crucial so the bake doesn't turn out watery!). Add the spinach just until it wilts, then remove from heat.

Evenly spread the whole-grain bread cubes in a greased baking dish. Sprinkle the sautéed vegetables and turkey cubes over the bread. Sprinkle half of the cheese directly over this mixture.

In a large bowl, whisk the eggs until foamy together with Greek yogurt (which will add creaminess without excess fat), milk, mustard, salt, pepper, and herbs.

Pour the egg mixture evenly over the ingredients in the baking dish. Press down lightly with a fork so the bread absorbs the liquid well. Sprinkle the remaining cheese on top. (Tip: For the best result, cover and let sit in the refrigerator for at least 30 minutes or overnight.)

Preheat the oven to 175 °C. Bake uncovered for 40–50 minutes, or until the center is firm and the top is golden brown. Let rest for 10 minutes before slicing.