Go Back Email Link
–+ servings
Save and Register Form


Save this recipe, and we'll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!

A baking dish with baked eggs, sautéed spinach, mushrooms, and onions, with one serving being lifted out on a spatula.

Spinach-Mushroom Baked Eggs

Chef Jenn
Spinach-Mushroom Baked Eggs are a cozy, savory brunch bake made with toasted bread, sautéed veggies, melted Gruyère, and perfectly baked eggs. Easy, elegant, and great for feeding a crowd.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

Ingredients
  

  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • 1 small onion chopped
  • 1/2 pound white mushrooms sliced
  • Kosher salt
  • black pepper freshly ground
  • 6 cups baby spinach about 6 ounces
  • 6 slices crusty white bread lightly toasted
  • 6 large eggs
  • 1/2 cup whole milk
  • 3/4 cup Gruyère cheese shredded

Instructions
 

  • Preheat the oven to 350°F. Lightly brush a 9-by-13-inch baking dish with olive oil.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Cook the onion, stirring occasionally, until golden, about 8 minutes.
  • Add the mushrooms and cook without stirring for 2 minutes, then stir and continue cooking until softened, about 4 minutes.
  • Season with 1/2 teaspoon salt and pepper to taste.
  • Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool slightly.
  • Arrange the toasted bread slices in a single layer in the prepared baking dish, letting the edges overlap slightly.
  • Spoon the mushroom-spinach mixture evenly over the bread. (If making ahead, cover and refrigerate overnight.)
  • Crack one egg onto each slice of bread. Season lightly with salt and pepper.
  • Pour the milk evenly over the top and sprinkle with the Gruyère cheese.
  • Bake for 25 to 30 minutes, until the egg whites are set but the yolks are still slightly runny.

Notes

Chef Jenn’s Tips

  • Don’t skip browning the mushrooms; this adds tons of savory flavor.
  • If you prefer firmer yolks, add 3–5 extra minutes of bake time.
  • Sandwich bread isn’t a great choice for this recipe. Use fresh, thick-crust bakery bread or even rye bread so the bread holds up better under the milk and eggs.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 17gProtein: 16gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 207mgSodium: 342mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 3273IUVitamin C: 10mgCalcium: 306mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword baked eggs, brunch casserole, easy breakfast, spinach and mushroom breakfast
Tried this recipe?Let us know how it was!