BlogBreakfastMushroom, Spinach and Egg Breakfast Bake

Mushroom, Spinach and Egg Breakfast Bake

Mushroom, Spinach and Egg Breakfast Bake

Serves 4 

Ingredients

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

Method

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. 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.

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