Mushroom-Spinach Baked Eggs Recipe

This Mushroom-Spinach Baked Eggs Recipe is a sophisticated savory breakfast bake featuring toasted potato bread topped with caramelized onions, earthy mushrooms, and wilted spinach. Drenched in milk and Gruyère cheese, each slice cradles a perfectly baked egg, offering a complete, protein-packed meal in every square. It is the ideal make-ahead brunch solution for feeding a crowd without spending all morning at the stove.

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Mushroom-Spinach Baked Eggs Ingredients

The Savory Veggie Topping:

• 1/2 pound White Mushrooms: Sliced. They brown beautifully to provide a meaty texture.
• 6 cups Baby Spinach: Fresh leaves wilt down quickly into sweet, tender ribbons.
• 1 small Onion: Chopped and caramelized for depth.
• 2 tablespoons Extra-Virgin Olive Oil: For sautéing.

The Base & Binder:

• 6 slices Potato Bread: Lightly toasted. Potato bread holds its shape well against the liquid but remains soft and comforting.
• 6 Large Eggs: One cracked onto each slice of bread.
• 1/2 cup Whole Milk: Adds moisture to the bread without soaking it into mush.
• 3/4 cup Shredded Gruyère Cheese: Nutty and melty, it binds the toppings to the toast.
• Kosher Salt & Freshly Ground Pepper: To taste.

How To Make Mushroom-Spinach Baked Eggs

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 8 minutes until golden and sweet.
2. Brown the Mushrooms: Add the sliced mushrooms to the pan. Crucial Step: Let them cook undisturbed for 2 minutes. This contact time allows them to develop a brown crust rather than just steaming. Season with salt and pepper, then stir and cook for another 4 minutes until soft.
3. Wilt the Spinach: Stir in the fresh baby spinach. Cook for about 2 minutes until it is just wilted and dark green. Remove the pan from the heat and let the mixture cool slightly.
4. Assemble the Base: Preheat your oven to 350°F (175°C). Brush a 9-by-13-inch baking dish with olive oil. Arrange the toasted potato bread slices in a single layer, overlapping them slightly to cover the bottom of the dish.
5. Layer and Crack: Spoon the cooled mushroom-spinach mixture evenly over the bread slices. Carefully crack one egg directly onto the center of each slice of bread. Season the eggs with a pinch of salt and pepper.
6. Add Dairy: Gently pour the milk over the bread and vegetables (avoiding the egg yolks if possible). Sprinkle the shredded Gruyère cheese generously over the top.
7. Bake: Bake for 25 to 30 minutes. You want the egg whites to be fully set and opaque, but the yolks to remain slightly jammy or soft, depending on your preference.
8. Serve: Cut into squares around each egg and serve immediately while hot.

Recipe Tips

• Make Ahead: You can assemble the bread and vegetable mixture in the dish, cover it, and refrigerate overnight. In the morning, simply crack the eggs, add the milk and cheese, and bake.
• Toasting the Bread: Do not skip toasting the bread. It creates a barrier that prevents the milk and vegetable juices from making the bottom soggy.
• Mushroom Variety: For a deeper flavor, swap white mushrooms for Cremini (Baby Bella) or Shiitake mushrooms.
• Cheese Swap: If Gruyère is too strong, mild Swiss or Fontina cheese melts beautifully and complements the spinach well.

What To Serve With Baked Eggs

• Fruit Salad: Citrus or melon provides a fresh, juicy contrast to the savory eggs.
• Crispy Bacon: Serve on the side for texture.
• Bloody Mary: The savory tomato cocktail pairs perfectly with the mushroom flavors.
• Roasted Potatoes: If you want a heartier meal, add herb-roasted potatoes.

How To Store Mushroom-Spinach Baked Eggs

• Refrigerate: Store leftovers in an airtight container for up to 2 days. The eggs will become firm upon reheating.
• Reheat: Warm gently in the microwave for 45-60 seconds. Be careful not to overcook the yolk (it will likely become hard).
• Freeze: Not recommended. Baked eggs become rubbery when frozen and thawed.

Mushroom-Spinach Baked Eggs Nutrition Facts

• Calories: 320 kcal
• Fat: 18g
• Carbohydrates: 22g
• Protein: 18g
• Vitamin A: 60% DV

Nutrition information is estimated per slice/egg.

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