Savory Spinach Mushroom Egg Bake

$- 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced - 6 large eggs - 1 cup milk (dairy or plant-based) - 1 cup shredded cheddar cheese - 1/2 cup diced onion - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - Optional: Fresh herbs for garnish The main ingredients create a rich and tasty base for the egg bake. Spinach adds color and nutrition. Mushrooms bring a nice earthy flavor. The eggs form the heart of the dish. Milk gives the bake a creamy texture. You can choose dairy or plant-based milk. This lets you adjust the dish for your needs. The cheddar cheese adds a delightful creaminess and a hint of sharpness. For seasonings, onion and garlic enhance the flavor. Oregano adds a touch of warmth. Salt and black pepper balance the dish. Olive oil helps cook the veggies and brings everything together. Using fresh herbs for garnish adds a vibrant touch. Parsley or chives work great. These ingredients make your Savory Spinach Mushroom Egg Bake both simple and tasty. - Preheat your oven to 375°F (190°C). - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 1/2 cup of diced onion and sauté for about 3-4 minutes until translucent. - Then, add 2 cloves of minced garlic and stir until fragrant. - Next, add 1 cup of sliced mushrooms to the skillet. Cook for about 5 minutes until they are tender. - Stir in 2 cups of chopped fresh spinach. Cook until the spinach wilts, around 2-3 minutes. - Remove the skillet from heat and let the mixture cool slightly. - In a large bowl, whisk together 6 large eggs, 1 cup of milk, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well blended. - Once the vegetable mix has cooled, fold it into the egg mixture along with 1 cup of shredded cheddar cheese. - Grease a 9x13 inch baking dish, then pour the egg mixture evenly into the dish. - Bake in the preheated oven for 30-35 minutes. It’s done when the top is golden and a knife inserted in the center comes out clean. - Use fresh ingredients for best flavor. Fresh spinach and mushrooms shine in this dish. - Ensure the vegetable mix cools before adding to egg mixture. This step helps keep the eggs from cooking too fast. - Serve warm with fresh herbs on top. Parsley or chives add a nice touch. - Pair with a side of mixed greens for a complete meal. This adds crunch and freshness. - Store leftovers in an airtight container in the refrigerator. This keeps them fresh for a few days. - Reheat easily in the oven or microwave. Just warm until hot throughout, and enjoy again! {{image_2}} You can change the cheese to fit your taste. Instead of cheddar, try feta for a tangy bite. Mozzarella adds a creamy texture and melts well. For a dairy-free choice, use a plant-based cheese. This is great for those who want to enjoy the dish without dairy. Adding more veggies can boost flavor and nutrition. Bell peppers bring a sweet crunch. Zucchini adds moisture and a mild taste. Chopped tomatoes can brighten the dish with their juicy goodness. Feel free to mix and match your favorite vegetables for a unique twist! If you want a vegan version, use egg substitutes like tofu or chickpea flour. This keeps the dish plant-based yet still tasty. For those with lactose intolerance, swap regular milk with almond or oat milk. These changes make the dish friendly for everyone. Each serving of the Savory Spinach Mushroom Egg Bake has about: - Calories: 250 - Protein: 18 grams - Fats: 15 grams - Carbohydrates: 10 grams - Fiber: 2 grams These numbers may vary based on the specific ingredients you choose. You can make this dish gluten-free. Just swap any bread or pasta with gluten-free options. This recipe is high in protein, thanks to the eggs and cheese. The spinach and mushrooms add a lot of nutrients, making this dish healthy and filling. This egg bake is rich in vitamins A, C, and K from the spinach. Eggs provide protein and essential fats. Mushrooms are a great source of B vitamins and minerals. Together, they create a dish that is not only tasty but also good for your body. Enjoying this dish is a smart choice for your health! Yes, you can prepare it the night before and bake it in the morning. This saves time and makes breakfast easy. Just cover the dish with plastic wrap and keep it in the fridge. When you are ready, take it out, remove the wrap, and bake as directed. This way, you get a warm meal with no fuss. The top should be golden, and a knife inserted in the center should come out clean. If the knife has egg on it, bake a bit longer. This tells you the eggs are not set yet. You want a nice, firm texture all around. Keep an eye on the time, but use the knife test for the best results. Yes, it freezes well for up to 2 months; reheat thoroughly before serving. To freeze, let it cool completely first. Then, wrap it tightly in foil or place it in a freezer-safe bag. When you want to eat it, thaw it in the fridge overnight. Bake it again until hot all the way through. Enjoy a tasty breakfast anytime! This Savory Spinach Mushroom Egg Bake is simple and full of flavor. You start with fresh ingredients like spinach, mushrooms, and eggs, then bake them to perfection. Remember, using fresh veggies really enhances the taste. You can easily customize this dish by changing the cheese or adding more vegetables. It’s a healthy option packed with nutrients. Enjoy it warm or save leftovers for later. No matter how you serve it, this dish offers a great, tasty meal for everyone. Follow these steps and enjoy your cooking!$

Savory Spinach Mushroom Egg Bake

Looking for a delicious and easy breakfast option? Try this Savory Spinach Mushroom Egg Bake! Packed with fresh spinach, hearty mushrooms, and cheesy goodness, this dish is perfect for any meal. It's simple to prepare and makes a great addition to brunch or busy mornings. Click through to get the full recipe and impress your family with this nutritious treat. #EggBake #HealthyRecipes #BrunchIdeas #SpinachMushroom

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Ingredients

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (any variety)

6 large eggs

1 cup milk (dairy or plant-based)

1 cup shredded cheddar cheese

1/2 cup diced onion

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Optional: Fresh herbs for garnish (like parsley or chives)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

Add the sliced mushrooms and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and allow the mixture to cool slightly.

In a large mixing bowl, whisk together the eggs, milk, dried oregano, salt, and pepper until well combined.

Once the spinach and mushroom mixture has cooled a bit, stir it into the egg mixture along with the shredded cheddar cheese.

Grease a 9x13 inch baking dish and pour the egg mixture evenly into the dish.

Bake in the preheated oven for 30-35 minutes or until the top is golden and set, and a knife inserted in the center comes out clean.

Let it cool for a few minutes before slicing into squares.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve warm, garnished with fresh herbs and a side of mixed greens for a complete meal.