Spinach Mushroom Morning Bake (Print)
A tasty dawn creation mixing earthy cremini mushrooms, soft spinach, and zesty goat cheese in an airy egg dish.
# Ingredients:
→ Vegetables
01 -
4 cups fresh spinach leaves, tightly packed
02 -
2 green onions, chopped
03 -
16 ounces of sliced cremini mushrooms
04 -
1 tablespoon of olive oil
→ Seasonings
05 -
Garlic (3 cloves, finely chopped)
06 -
Salt and pepper, as much or little as you like
→ Dairy
07 -
Half a cup of milk
08 -
4 ounces of goat cheese, split into two portions
→ Eggs
09 -
18 eggs, large
→ Optional Garnish
10 -
Chives, freshly chopped
# Steps:
01 -
Set the oven to 350°F. Spray a 9x13-inch pan with cooking spray so nothing sticks, and leave it nearby.
02 -
Heat up some olive oil in a skillet over medium-high. Toss in the mushrooms first and let them soften for about 3 minutes. Add the spinach and garlic next, cooking until the spinach wilts. Sprinkle in some salt and pepper to taste.
03 -
Spread the veggie mix evenly in the greased dish. Sprinkle the green onions on top along with half the goat cheese, crumbled.
04 -
Whisk the eggs and milk in a mixing bowl until blended well. Add some salt and black pepper based on your preference.
05 -
Pour the whisked eggs over the spread-out vegetables and cheese. Crumble the leftover goat cheese on top of the egg layer.
06 -
Cook for 30-40 minutes, and you'll know it's ready when the edges are slightly golden and the eggs look firm. Let it sit for 5 minutes after removing it.
07 -
Dice chives if you’d like, scatter them over the dish, then slice it up and serve warm.
# Additional Notes:
01 -
Waiting a few minutes before cutting makes those squares stay neat.