Mushroom, Spinach & Egg Breakfast Bake

Serves: 4

You will need

3 tablespoons olive oil, reserving 1 tablespoon for brushing
½ small red onion, chopped
300g chestnut mushrooms, halved if small, quartered if large
1 small leek, finely sliced
100g spinach
4 slices crusty bread
5 large eggs
Salt and pepper, to taste
130ml milk
150g finely grated Parmesan



Directions

1. Brush one tablespoon of oil onto a 12-inch oven safe pan (or a 9 x 13 baking dish).

2. Heat the olive oil in a large skillet over a medium-high heat. Stir in the onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until softened, about 3 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat and set aside to cool.

3. Arrange the bread slices in a single layer in the skillet. Layer the bread with the mushroom mixture. Crack the eggs on top and season with salt and pepper. Pour the milk evenly over the top and sprinkle with cheese. Bake until the eggs are set, about 25-30 minutes.

Recipe courtesy of www.justaddmushrooms.com 



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