Preheat oven to 350°F (175°C). Lightly grease a
9- x 13-inch (3.5 L) casserole dish.
Add 1 tsp (5 mL) of the oil to a large non-stick skillet over medium-high heat; add sausage. Sauté until meat browns, breaking into small bite-size pieces with a wooden spoon as it cooks, about 7 to 8 minutes. Remove sausage to a bowl; set aside.
Return pan to stovetop and add 2 tsp (10 mL) of the oil and the onion. Cook on medium-low heat until golden brown and caramelized, about 30 minutes. (If you’re in a hurry, brown over medium heat, about 5 minutes.)
Add mushrooms and savory and sauté until mushrooms begin to brown, about 5 minutes. Add garlic and stir for 1 minute before adding spinach and cooked sausage. Sauté until spinach begins to wilt. Season with salt, pepper and nutmeg; set aside.
In another bowl, mix together eggs, milk, mustard, salt and pepper.
Arrange half of the bread in a casserole dish. Layer half of the sausage mixture, half of the eggs and half of the Swiss cheese on top. Repeat with the remaining bread, sausage, eggs and cheese again. Finish with Parmesan cheese. Cover and refrigerate for 1 hour (or overnight).
Bake, uncovered, for 40 minutes or until golden brown. Enjoy warm.
Per serving: 225 calories, 16 g protein, 12 g fat (3 g saturated fat), 11 g carbohydrates, 2 g fibre, 172 mg cholesterol, 517 mg sodium