Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.
It also satisfies our family’s requirements of vegetable, meat, and carbs in one dish…along with bonus points for cheese and eggs.
You could make this for breakfast, but we have been enjoying it for dinner. Do you do breakfast for dinner ever? K never did before me…I guess I’m a bad influence.
Directions for Mushroom and Spinach Baked Eggs with Bacon
Adapted from Food Network Magazine
- 3-4 strips bacon
- 1 cup chopped onion
- 8 ounces mushrooms (crimini or baby portabella preferred), sliced
- Salt and pepper
- Italian seasoning, and maybe all-purpose and oregano as well
- 4-5 ounces baby spinach
- 4-6 slices Italian bread
- 4 eggs
- 1/3 cup milk
- ½ cup shredded cheddar cheese
Preheat the oven to 350 degrees F. Grease an 8×8 inch baking dish.
Cook the bacon in a skillet until crispy. Set aside to drain on a paper towel and reserve the bacon fat. Use some of the bacon fat to sauté the onion until golden. Add the mushrooms and cook until browned and the liquid that comes out has evaporated. Add salt and pepper, along with some Italian seasoning (or a mix) while the mushrooms cook. Stir in the spinach and cook until wilted (a couple minutes), then remove from the heat.
In the baking dish, arrange the bread slices in a single layer and overlap them a bit. Pour the vegetable mixture on top, spreading it out.
Crack the four eggs carefully into the dish, spreading them out.
Sprinkle with more salt and pepper. Pour the milk on top, then sprinkle with the bacon and cheese.
Bake until the egg whites are set, 20-30 minutes.
Serve.
Directions for Mushroom and Spinach Baked Eggs with Bacon (without pictures)
Adapted from Food Network Magazine
- 3-4 strips bacon
- 1 cup chopped onion
- 8 ounces mushrooms (crimini or baby portabella preferred), sliced
- Salt and pepper
- Italian seasoning, and maybe all-purpose and oregano as well
- 4-5 ounces baby spinach
- 4-6 slices Italian bread
- 4 eggs
- 1/3 cup milk
- ½ cup shredded cheddar cheese
Preheat the oven to 350 degrees F. Grease an 8×8 inch baking dish.
Cook the bacon in a skillet until crispy. Set aside to drain on a paper towel and reserve the bacon fat. Use some of the bacon fat to sauté the onion until golden. Add the mushrooms and cook until browned and the liquid that comes out has evaporated. Add salt and pepper, along with some Italian seasoning (or a mix) while the mushrooms cook. Stir in the spinach and cook until wilted (a couple minutes), then remove from the heat.
In the baking dish, arrange the bread slices in a single layer and overlap them a bit. Pour the vegetable mixture on top, spreading it out. Crack the four eggs carefully into the dish, spreading them out. Sprinkle with more salt and pepper. Pour the milk on top, then sprinkle with the bacon and cheese. Bake until the egg whites are set, 20-30 minutes. Serve.
