Egg and Spinach Breakfast Casserole

Instructions

1. Step 1

   Heat the oven to 190°C. Coat the inside of the baking dish with the softened butter.

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: baking dish, oven

2. Step 2

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, spatula

3. Step 3

   Add the minced garlic and spinach. Cook over medium heat until the spinach is wilted and excess moisture has evaporated, then remove the skillet from the heat.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Garlic, 280.0 gr Spinach

   Cookware: large skillet, spatula

4. Step 4

   Whisk the eggs, milk, salt, and ground black pepper in a large mixing bowl until evenly combined.

   Ingredients used: 10.0 piece Egg, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Fold the cooked spinach mixture and grated cheddar cheese into the egg mixture.

   Ingredients used: 140.0 gr Cheddar Cheese

   Cookware: mixing bowl, spatula

6. Step 6

   Pour the mixture into the prepared baking dish. Bake until the center is set and reaches 71°C.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven

7. Step 7

   Let the casserole rest for 5 minutes before cutting it into 6 portions.

   Timer: 5 min (fixed)

   Cookware: baking dish