Mushroom Spinach Baked Egg Casserole

Good morning!  I hope everyone is feeling refreshed and ready for 2013.  If you didn’t catch yesterday’s post, I am running a 31 Day Abs Challenge for the month of January.

January 2013 31 Day Ab Challenge

Did anyone do their timed plank yesterday?  I did and my time was 4:05, which is close to my personal best plank record of 4:30.  I know I’ll get that back up there!  Today’s challenge is to sneak in some crunches before you go to bed!  Beginners, do 25.  Intermediate folks, do 50.  And if you are advanced, shoot for 100.  Don’t forget to leave a comment on this post or on my Facebook page once you’ve completed today’s challenge!

Moving right along, I wanted to share the recipe for the Christmas breakfast Tim and I made on Christmas morning.

mushroom spinach baked egg casserole

I recently subscribed to The Food Network magazine, and one of their breakfast recipes caught my eye.  Since making something different for breakfast on Christmas morning is now a tradition of ours, I thought this one would be fun to make.

Mushroom Spinach Baked Egg Casserole

Recipe inspired by The Food Network.  Note the recipe below serves 6 people, even though we cut down the ingredients to serve 4.  Also, some of the ingredients below are altered from the original.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 small yellow onion, chopped
  • 1/2 pound white mushrooms, sliced
  • 6 cups baby spinach
  • 6 slices wheat bread, lightly toasted
  • 6 large eggs
  • 1/2 cup skim milk
  • 3/4 cup shredded mozzarella cheese
  • Salt & pepper

Directions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and cook, stirring occasionally, until golden, about 8 minutes.
  3. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.
  4. Add salt and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.
  5. Stir in the spinach and cook until wilted, about 2 minutes.
  6. Remove from the heat and let cool.
  7. Brush a 9-by-13-inch baking dish with olive oil (or in the case of four servings, 8×8).
  8. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top.  If making ahead, cover and refrigerate overnight.
  9. When ready to bake, preheat the oven to 350 degrees.
  10. Crack an egg onto each piece of bread; season with salt and pepper.
  11. Pour the milk evenly over the top and sprinkle with the cheese.
  12. Bake until the egg whites are set, 25 to 30 minutes.

Mushroom Spinach Baked Egg Casserole

This was really good and definitely something different.  I would recommend this as something to serve if hosting a brunch, it definitely was too much food for just the two of us on Christmas morning, despite cutting down the ingredients.

Mushroom Spinach Baked Egg Casserole

Doesn’t that egg look kind of weird and gross up close like that?  I swear it wasn’t gross.

Does anyone else have any Christmas breakfast traditions?  Ever baked an egg before?  Any favorite brunch recipe suggestions I should try?

Happy Wednesday!

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3 thoughts on “Mushroom Spinach Baked Egg Casserole

  1. Pingback: Best of F&F in 2013 | Fitness & Feta

  2. Pingback: Life Is Busy + Easter Recipes | Fitness & Feta

  3. Pingback: Sweet Potato, Farro, and Veggie Casserole | Fitness & Feta

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