| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 small onion, chopped
- 1/2 pound white mushrooms, sliced
- Kosher salt and freshly ground pepper
- 6 cups baby spinach (about 6 ounces)
- 6 slices potato bread, lightly toasted
- 6 large eggs
- 1/2 cup whole milk
- 3/4 cup shredded gruyere cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. 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. 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.
- When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 286 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 203 mg |
| Sodium | 462 mg |
Reviews
I read the comments and STILL cooked my eggs just a bit too long, but still delicious! Definitely make again. I put my spinach mixture in a strainer while I toasted the bread and prepped the pan so not soggy at all (pushed some of the moisture out with a spatula). Next time, I will likely double the spinach/mushroom mix b/c that was my favorite part … just depends on what veggie to bread ratio you like. But this is an amazing recipe that I will make again!
Delicious! I made a hash brown base instead of the bread.
If you let the mushrooms spinach mixture rest on a paper towel there is no sogginess. Temperature and timing was perfect. I created a nutrition breakdown but need to post via screenshot.
If you let the mushrooms spinach mixture rest on a paper towel there is no sogginess. Temperature and timing was perfect. I created a nutrition breakdown but need to post via screenshot.
Doesn’t have the calories count. It says nutrition info but it doesn’t show
I added garlic to my onion, mushroom, spinach mixture! Next time I’ll fry some prosciutto & crumble it on top after baking! So easy & delicious!
Bread is soggy. Has no flavor. Eggs were cooked too much. Hated this recipe
I’ve gotten in the habit of making this dish at least once a month. It was great with really hearty potato bread from the bakery. We also tried it with rosemary bread which reminded me a bit of a Thanksgiving stuffing – not a bad thing!
I made it stovetop…easy…I probably would add Canadian bacon next time…this is a new favorite
This casserole is awesome. I made it for a brunch and followed the recipe exactly. The eggs were done perfectly at 30 min. at 350. Reading some of the other comments, I suspect their ovens aren’t the right temperature. The whole casserole was gone and everyone asked for the recipe.
I make this recipe every year for Christmas morning breakfast. Never have any leftovers!
5 stars really??? Very disappointing 🙁 !!!