Mushroom Spinach Breakfast Bake

Instructions

1. Step 1

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

   Ingredients used: 14.0 gr Butter

   Cookware: baking dish

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the onion and mushrooms, then cook until softened and the released moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Cremini Mushroom, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, spatula

3. Step 3

   Stir the garlic into the mushroom mixture and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large skillet, spatula

4. Step 4

   Add the spinach, ⅜ tsp (2 gr) salt, and ½ tsp (1 gr) black pepper. Cook over medium heat until the spinach wilts and excess moisture evaporates, then remove the skillet from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 200.0 gr Spinach

   Cookware: large skillet, spatula

5. Step 5

   Whisk the eggs, milk, remaining ⅝ tsp (4 gr) salt, and remaining ½ tsp (1 gr) black pepper until evenly combined.

   Ingredients used: 10.0 piece Egg, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 240.0 ml Whole Milk

   Cookware: mixing bowl, whisk

6. Step 6

   Spread the cooked vegetable mixture evenly in the prepared baking dish and scatter the cheddar over it.

   Ingredients used: 150.0 gr Cheddar Cheese

   Cookware: baking dish, large skillet, spatula

7. Step 7

   Pour the egg mixture evenly over the vegetables and cheese.

   Cookware: baking dish, mixing bowl

8. Step 8

   Bake at 190°C until the center is set and reaches an internal temperature of at least 71°C.

   Timer: 32 min (fixed)

   Cookware: baking dish

9. Step 9

   Let the breakfast bake rest before cutting it into six portions.

   Timer: 10 min (fixed)

   Cookware: baking dish