Mushroom-Spinach Baked Eggs

Name: Mushroom-Spinach Baked Eggs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 170 grams cups baby spinach (about; 6 larges eggs; 177 milliliters shredded gruyere cheese; 6 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 small onion, chopped; 6 slices potato bread, lightly toasted; 227 grams white mushrooms, sliced; 118 milliliters whole milk

You can never have too many main course recipes, so give Mushroom-Spinach Baked Eggs a try. One portion of this dish contains roughly 17g of protein, 16g of fat, and a total of 292 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up milk, potato bread, kosher salt and pepper, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until golden, about 8 minutes.

Ingredients you will need

Onion

Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Spinach

Pepper

Salt

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.

Ingredients you will need

Olive Oil

Mushrooms

Spinach

Bread