Mushroom-Spinach Baked Eggs

Oh LORD. Who doesn’t like eggs? I love a baked egg with everything! This was super healthy and tasty. Try it!


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


Heat a large skilled with oil. Add the onions and cook until it’s golden.

Add mushrooms and cook until they start to bron, about 2 mins. Then add 1/2 a tsp of salt and pepper to taste. Cook for 4 mins. more.

Stir in the spinach and cook until they are wilted, about 2 more mins. and then remove from heat; let cool.


Brush Olive oil and cover the bottom of a 9 x 13 baking dish. Add the TOASTED bread in a single layer, overlapping slightly.


Spoon the mushroom mix on top.


Then turn on the oven to 350°F. Crack an egg into each piece of bread. (TIP: use a spoon to make little “holes” to hold the eggs. If you don’t, the eggs will run all over…as I learned lol)


Season with salt & pepper. Pour milk evenly over the top and sprinkle with Cheese. I did MORE than sprinkle. LOVE THAT CHEESE.


Bake until the eggs are set, about 25-30 minutes.



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