Mushroom-Spinach Baked Eggs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 203
- Sodium
- 462
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, chopped
1/2 pound white mushrooms, sliced
Kosher salt and freshly ground pepper
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted
6 large eggs
1/2 cup whole milk
3/4 cup shredded gruyere cheese
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
- Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.