Apparently it’s breakfast week here on the blog. Or at least that’s what is tending, so today I’m sharing a power breakfast that you can adapt any which way you please.
For me, I absolutely love the the flavor of mushrooms and leeks together. Of course I had to throw in spinach for some healthy greens. I kept this meatless, but next time I’m going to throw some sausage in for an extra protein boost.
In fact I would have here, but before I could get to it Matt already used it in one of his dishes. That’s what happens when there are two food bloggers in the house. I just hope I don’t have to resort to hiding ingredients! Although I’m thinking his and hers refrigerators would be pretty awesome.
And don’t worry, next week we’ll be back to our regular programming of sugary sweets. Have a great weekend and see you then.
Baked Eggs with Spinach, Mushroom & Leeks
Ingredients
- 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
- 1/2 small onion, chopped
- 2 cups. cremini mushrooms
- 1/2 cups leeks
- 6 cups baby spinach (6oz)
- Salt and pepper to taste
- 6 slices crusty bread
- 1 cup finely grated parmesan
- 5 large eggs
- 3/4 cup whole milk
- 1 cup gruyere cheese
Instructions
Preparation: Brush one tablespoon into a 12 inch oven safe pan (or a 9x13 baking dish).
- Heat olive oil in a large skilled over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
- Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack an eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake until eggs are set, about 25-30 minutes.
First off, your photos are incredible! This is definitely one of my favorite shoots you have done! And I love that the recipe looks so simple! This is the perfect breakfast for a busy morning 🙂
savory breakfasts are always welcome!
What a gorgeous breakfast!!
Beautiful Naomi!! Uum!!
That is one lovely breakfast casserole Naomi !
Definitely my kind of casserole! so pretty too 🙂
This looks delicious, Naomi!
I could eat this for breakfast, lunch or dinner. Really amazing!
Love this savory breakfast idea!!
I want to dive right in!
This is just gorgeous! I could eat it everyday for breakfast, lunch, or dinner!
Gorgeous breakfast dish, Naomi! Pinned of course!
Oh my, this will be wonderful on the cold days!
Looks delish! I love savory breakfasts. I’m going to have to swap out the bread for a sweet potato crust though since I don’t eat gluten.
Woah this is so gorgeous. What a meal!! I totally have to try this with some gluten-free bread!! Yum.
this is beautiful and the photos are stunning! love!!
LOVE this!
This looks perfect…for breakfast, lunch and dinner! 🙂
All of my fav flavors…home run Naomi 🙂
Sooooo much gorgeousness here! The execution is flawless too! Cheers!
Lovely recipe! And mouth-watering photos!
GAH!! I wish I was having this for breakfast!!
I would eat this for breakfast, lunch or dinner. Those eggs are cooked perfectly!
(PS: I think we have the same color braiser 🙂 )
Making this for dinner right now, but what oven temp? I am assuming 375F?
Such incredible photos! The casserole looks amazing too; I would happily call it dinner. 😀 Pinning!
what’s the oven temp? Trying to make for dinner now!
Looks so so good! I make something similar but with mushrooms & caramelised brussel sprouts 🙂
haha I can’t imagine two food bloggers in the house! I will go to bed dreaming of this though…
Looks so yummy! What temperature should the oven be set to?I want to try this out.
I didn’t see an oven temperature in the directions. What temp do you recommend?
HI Naomi,
The recipe is missing what oven temp to bake at?
Thank you.