Delightful Mushroom Spinach Breakfast

This mushroom and spinach morning bake has turned into my go-to weekend prep champion, rescuing me from boring weekday breakfasts while packing a serious nutrition punch. The woody mushrooms and fresh spinach build a veggie-rich base that works amazingly with the tangy goat cheese and soft, airy eggs.

I first threw this bake together when my in-laws came for brunch, and they loved it so much that now they ask for it at every family get-together. What's really great is how simple it is and how it helps me start my day with a big serving of veggies.

Ingredients

• Cremini mushrooms: these give a hearty bite and rich taste but you can swap in white button mushrooms if that's all you've got
• Fresh spinach: adds bright color and good-for-you stuff so grab bunches with perky green leaves that aren't turning yellow
• Goat cheese: brings a zingy creaminess that makes this dish better than regular egg bakes go for the soft kind that melts nicely
• Green onions: throw in a gentle onion kick without taking over the dish pick ones with sturdy white parts and lively green tops
• Large eggs: form the protein-packed foundation try to find farm-fresh eggs for better flavor and nutrients
• Garlic: adds tasty depth to the veggies freshly smashed cloves give more punch than the stuff from jars
• Milk: helps make the eggs light and fluffy full-fat works best but any type will do fine
• Olive oil: for cooking the veggies the extra virgin kind adds a bit more flavor but standard works too

Step-by-Step Instructions

Get Your Dish Ready:

Coat a 9x13 inch baking dish with plenty of oil or butter, making sure to hit all the corners and edges. This key step stops everything from sticking, which can mess up how it looks and make cleanup a pain. While your oven warms up to 350°F, get all your stuff measured and chopped so cooking goes smoothly.

Cook The Veggies:

Warm your olive oil in a big pan over high heat until it starts to shimmer a bit. Toss in your sliced mushrooms, trying to spread them out so they brown nicely and get more flavor. After around 3 minutes, they'll start to get juicy and soft. These tasty mushrooms make the rich, savory base for the whole dish.

Shrink The Spinach:

Throw your spinach and chopped garlic in with the mushrooms and watch the heat turn those big leaves into a small, wilted mix. Keep cooking for 3 minutes, giving it a stir now and then so everything cooks the same. Add salt and pepper now to get flavor into the veggies from the start instead of just seasoning the eggs.

Build Your Base:

Dump your cooked veggie mix into your greased dish and spread it out flat so every bite has good flavor. Scatter the sliced green onions all over the top for color pops and mild onion taste. Break up half the goat cheese and drop it over everything so you'll get little pockets of creamy tang throughout your bake.

Mix And Pour The Eggs:

In a big bowl, beat the eggs and milk until they're totally mixed with no white streaks showing. Add salt and pepper since well-seasoned eggs make all the difference in a breakfast bake. Pour this mix slowly over your veggies and cheese so it fills in all the gaps. Finish by crumbling the rest of the goat cheese on top, which will make nice brown spots while it bakes.

Bake It Right:

Stick the dish in your hot oven and bake for 30 to 40 minutes, looking for slightly golden edges and a fully set middle. The bake should wobble just a tiny bit in the center but not look wet or runny. If the top gets too brown before the middle is done, just cover it loosely with foil for the remaining time.

Let It Sit Then Eat:

Take your finished bake out and let it cool for at least 5 minutes so the eggs can finish setting, which makes cutting it much easier. Sprinkle some fresh chopped chives on top for color and light onion flavor. Cut into squares and serve while warm so everyone can enjoy the layers of veggies, eggs, and cheese.

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The goat cheese in this dish turns a basic egg bake into something really special. I found this out by accident when I ran out of cheddar one morning and had to get creative. The tangy creaminess makes these amazing little pockets all through the bake that burst with flavor when you bite them. My daughter who swore she hated goat cheese now actually asks for this bake just because of the cheese part.

Storage Solutions

This bake works wonders for meal planning. Once it's cooled down, cut it into single servings and pack them in sealed containers in the fridge where they'll stay good for up to 4 days. For fast weekday breakfasts, just zap a piece in the microwave for 60 to 90 seconds until it's hot. You can even freeze portions for up to 3 months – just wrap each slice tightly in plastic then foil to keep it from getting freezer burn. For best results, thaw in the fridge overnight before warming up.

Customization Options

This dish works as a great starting point that can handle tons of changes. Switch out cremini mushrooms for bell peppers, baked sweet potatoes, or asparagus based on what's in season. Trade spinach for kale, Swiss chard, or arugula, just cook tougher greens a bit longer. You can swap the goat cheese for feta if you want more bite, cream cheese for extra richness, or a non-dairy option if you can't do dairy. You can even mix in cooked bacon, sausage, or ham chunks with the veggies for an extra filling version.

Serving Suggestions

Though tasty by itself, this bake goes great with simple sides for a complete meal. Pair it with sliced avocado and fresh fruit for a healthy breakfast plate, or a crisp green salad for lunch. When hosting brunch, serve it with crispy breakfast potatoes, fresh sourdough bread, and a simple bowl of mixed berries. If you're having it for dinner, add a hearty soup and some greens with dressing. A spoonful of salsa or hot sauce on top gives a nice flavor kick for folks who like things spicy.

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Nutritional Benefits

This bake offers amazing nutritional perks beyond just being convenient. The eggs give you complete protein with all essential amino acids, while mushrooms provide selenium, vitamin D, and B vitamins. The spinach adds iron, calcium, and vitamins A and K, truly making this a nutrient-rich meal. The small amount of goat cheese contributes calcium and protein without too many fat calories. For people counting macros, this dish gives a great balance of protein, healthy fats, and moderate carbs, fitting well into various eating styles including keto and low-carb plans.

Recipe FAQs

→ Can I make this morning bake ahead of time?

Absolutely! You can chop all veggies and put everything together the night before. Wrap it tight with plastic and keep in the fridge overnight. Next morning, take it out while heating your oven, then cook as usual, adding about 5-10 more minutes since it'll be cold from the fridge.

→ What can I use instead of goat cheese?

If goat cheese isn't your thing, try feta for a similar tang, or cream cheese for something milder. You can also go with shredded cheddar, mozzarella, or Swiss for totally different tastes.

→ How many days will this stay good in the fridge?

Your morning bake will stay fresh in the fridge for up to 4 days when kept in a sealed container. Heat up single servings in the microwave for about a minute or pop them in a 350°F oven until they're warm all through.

→ Can I freeze this morning dish?

You bet this dish freezes really well. Let it cool down first, then cut it into portions and wrap them tight in plastic then foil or put them in freezer boxes. They'll keep for up to 3 months. Thaw in your fridge overnight before warming up again.

→ What other veggies would taste good in this?

This morning bake works with loads of different veggies. Try adding some sweet peppers, summer squash, chopped broccoli, or asparagus cuts. Just remember to cook the harder veggies until they're soft before you mix them in so everything cooks evenly.

→ Is this morning bake safe for people who can't eat gluten?

Yes, this dish has no gluten in it as written, so it's great for folks who can't handle gluten or have celiac trouble. Just double-check any extras like cooking spray to make sure there's no hidden gluten in them.