Recipe: Spinach Breakfast Bake

Why is it that when I make super yummy things, I can never photograph them properly? Either I’m in a huge hurry, or my camera isn’t charged, or, like in this instance…I baked late at night. Yeah, breakfast at midnight, baby. It’s what all the cool kids are doing this year.

Or rather, it’s what I do when I want to bake something and it’s crazy hot outside. I try and wait for the air to cool off and before I know it, I’m peering into a dark kitchen with only a whisk at my side. Ah, the joys of cooking.

Ingredients

3 cups chopped fresh spinach
6 eggs
1 onion, diced
1 can mushrooms
half loaf french bread, cut into slices
shredded cheese
salt and pepper

Sauté onion and mushrooms in pan for approx 5-7 mins, add chopped spinach and cook for just a few minutes, until wilted. Beat eggs in bowl with pepper and salt. Line casserole dish with bread slices, then spread onion, mushroom and spinach mixture evenly over top. Pour eggs over the top and cover with aluminum foil. Cook at 350 for 20 minutes. Uncover and add shredded cheese over dish (personally, I say more is better!). Cook until edges are browning and eggs are firm.

I didn’t add any meat to this dish, but you could probably toss in ham or sausage for added breakfast yummies. Leftovers heat up very well in the microwave days later so this is a great dish to make a little extra.