When you look at the ingredient list you might think that this is going to be a very heavy dish, but it is actually very light. I can't figure out why. I mean it's got cheese, bacon, and ricotta. Nothing sounds light there at all! This is ideal for brunch or even a nice Sunday night meal. However, since you refrigerate it overnight you can even do it for a weeknight. I must confess the first time I made this, I cheated and didn't refrigerate it overnight and it still came out great. I only chilled it for about maybe 6 hours? Puffy Spinach Egg Bake (Adapted from Cooking Club) 4 c cubed whole grain bread 6 slices bacon, chopped 1/2 c chopped shallots 10 oz frozen chopped spinach, thawed and squeezed dry 6 eggs 2 c ricotta cheese (homemade) salt/pepper 1/3 t nutmeg 2 c milk 1/2 c shredded Fontina cheese Coat a 13x9 pan with cooking spray. Arrange cubed bread in the bottom of the dish. Saute bacon until browned. Add shallots and cook for 2 minutes until...