Power Breakfast Casserole

Apparently it’s breakfast week here on the blog. Or at least that’s what is tending, so today I’m sharing a power breakfast that you can adapt any which way you please.

Spinach Mushrooms and Leeks via Baked Eggs via Bakers Royale

For me, I absolutely love the the flavor of mushrooms and leeks together. Of course I had to throw in  spinach for some healthy greens. I kept this meatless, but next time I’m going to throw some sausage in for an extra protein boost. 

Spinach Mushrooms and Leeks with Baked Eggs via Bakers Royale

In  fact I would have here,  but before I could get to it Matt already used it in one of his dishes. That’s what happens when there are two food bloggers in the house. I just hope I don’t have to resort to hiding ingredients! Although I’m thinking his and hers refrigerators would be pretty awesome.

And don’t worry, next week we’ll be back to our regular programming of sugary sweets. Have a great weekend and see you then.

Spinach Mushrooms and Leeks via Baked Eggs via Bakers Royale 210x260

this recipe

Baked Eggs with Spinach, Mushroom & Leeks

Yield: 6 servings


  • 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
  • 1/2 small onion, chopped
  • 2 cups. cremini mushrooms
  • 1/2 cups leeks
  • 6 cups baby spinach (6oz)
  • Salt and pepper to taste
  • 6 slices crusty bread
  • 1 cup finely grated parmesan
  • 5 large eggs
  • 3/4 cup whole milk
  • 1 cup gruyere cheese



Preparation: Brush one tablespoon into a 12 inch oven safe pan (or a 9x13 baking dish).

  1. Heat olive oil in a large skilled over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
  2. Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack an eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake until eggs are set, about 25-30 minutes.

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  1. Avatar for Naomi RobinsonThe Blonde Chef says

    First off, your photos are incredible! This is definitely one of my favorite shoots you have done! And I love that the recipe looks so simple! This is the perfect breakfast for a busy morning :)

  2. Avatar for Naomi RobinsonPamela says

    Looks delish! I love savory breakfasts. I’m going to have to swap out the bread for a sweet potato crust though since I don’t eat gluten.

  3. Avatar for Naomi RobinsonBeth @ Tasty Yummies says

    Woah this is so gorgeous. What a meal!! I totally have to try this with some gluten-free bread!! Yum.

  4. Avatar for Naomi RobinsonSara @ Don't Feed After Midnight says

    Looks so so good! I make something similar but with mushrooms & caramelised brussel sprouts :)

  5. Avatar for Naomi RobinsonAllyson says

    haha I can’t imagine two food bloggers in the house! I will go to bed dreaming of this though…

  6. Avatar for Naomi RobinsonJessie @ The Candlewood Life says

    Looks so yummy! What temperature should the oven be set to?I want to try this out.