Spinach and Mushroom Egg Bake

Spinach and Mushroom Egg Bake

Basic Information

• Servings: 4
• Serving Size: 1 square
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• Mediterranean
• DASH
• Halal
• Kosher
• Paleo
• Whole30

Equipment

• 8x8-inch baking dish
• Medium skillet
• Large mixing bowl
• Whisk
• Knife

Ingredients

1. 6 large eggs, beaten
2. 2 cups spinach, chopped
3. 1 cup mushrooms, sliced
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F and grease an 8x8-inch baking dish with oil.
2. In a medium skillet over medium heat, heat olive oil.
3. Add mushrooms and sauté until softened, about 5 minutes, then add spinach and cook until wilted, about 2 minutes.
4. In a large mixing bowl, whisk eggs with salt and pepper, then stir in sautéed spinach and mushrooms.
5. Pour mixture into the prepared baking dish.
6. Bake for 25-30 minutes until set and lightly golden.
7. Cut into 4 squares and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in an oven or microwave.

Nutrition

• Calories: 150
• Protein: 12g
• Fat: 11g
• Carbs: 3g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A