Mushroom, Spinach and Egg Breakfast Bake

Mushroom, Spinach and Egg Breakfast Bake

Serves 4 / Prep time: 5 minutes / Cook time: 35 minutes

3 tablespoons olive oil, reserving one 1 tablespoon for brushing

1/2 small red onion, chopped

300g. Chestnut mushrooms, halved if small, quartered if large

1 small leek finely sliced

100g of spinach

Salt and pepper to taste

4 slices crusty bread

150g finely grated parmesan

5 large eggs

130ml milk

Preparation: Brush one tablespoon of oil into a 12 inch oven safe pan (or a 9x13 baking dish).

1 Heat olive oil in a large skillet over medium-high heat. Stir in the onions and cook until softened, about 5 minutes.

2 Add in the mushrooms and leeks and cook until they are softened, about 3 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and set aside to cool.

3 Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack the eggs on top. Season with salt and pepper.

4 Pour milk evenly over top and sprinkle with the cheese. Bake until the eggs are set, about 25-30 minutes.

Recipe Justaddmushrooms

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