breakfast bake
breakfast bake

Mushroom, spinach and egg breakfast bake


October 20, 2016

Great days begin with great breakfasts – and this simple veggie breakfast bake packs a punch for an energising brekkie that will keep hunger at bay and feed the whole family.

  • Prep: 5 mins
  • Cook: 35 mins
  • Yields: Serves 4


3 tbsp olive oil, reserving one 1 tablespoon for brushing

1/2 small red onion, chopped

300 g chestnut mushrooms, halved if small, quartered if large

1 small leek finely sliced

100 g spinach

Salt and pepper to taste

4 slices crusty bread

150 g finely grated parmesan

5 large eggs

130 ml milk



1Brush one tablespoon of oil into a 12 inch oven safe pan (or a 9x13 baking dish).


1Heat olive oil in a large skillet over medium-high heat. Stir in the onions and cook until softened, about 5 minutes.

2Add in the mushrooms and leeks and cook until they are softened, about 3 minutes. Stir in the spinach and cook until wilted, about 1 minute. Remove from heat and set aside to cool.

3Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack the eggs on top. Season with salt and pepper.

4Pour milk evenly over top and sprinkle with the cheese. Bake until the eggs are set, about 25-30 minutes.


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