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Power Breakfast Casserole

September 19, 2014 By Naomi Robinson | Bakers Royale 30 Comments

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.

Baked Eggs with Spinach, Mushroom & Leeks

Baked Eggs with Spinach, Mushroom & Leeks

Yield: 6 servings

Ingredients

  • 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
  •  

Instructions

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.
© Naomi Robinson | Bakers Royale
Category: Breakfast

Filed Under: Breakfast, Savory

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Comments

  1. The Blonde Chef says

    September 19, 2014 at 5:40 am

    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. Dixya @ Food, Pleasure, and Health says

    September 19, 2014 at 5:42 am

    savory breakfasts are always welcome!

  3. sharana @ Living The Sweet Life Blog says

    September 19, 2014 at 5:58 am

    What a gorgeous breakfast!!

  4. Jenny Flake says

    September 19, 2014 at 6:46 am

    Beautiful Naomi!! Uum!!

  5. Heather Christo says

    September 19, 2014 at 7:10 am

    That is one lovely breakfast casserole Naomi !

  6. Katrina @ Warm Vanilla Sugar says

    September 19, 2014 at 7:14 am

    Definitely my kind of casserole! so pretty too 🙂

  7. Liz @ Floating Kitchen says

    September 19, 2014 at 7:25 am

    This looks delicious, Naomi!

  8. Gaby says

    September 19, 2014 at 7:38 am

    I could eat this for breakfast, lunch or dinner. Really amazing!

  9. marla says

    September 19, 2014 at 7:49 am

    Love this savory breakfast idea!!

  10. Rachel @ Baked by Rachel says

    September 19, 2014 at 8:59 am

    I want to dive right in!

  11. [email protected] says

    September 19, 2014 at 9:11 am

    This is just gorgeous! I could eat it everyday for breakfast, lunch, or dinner!

  12. Anna @ Crunchy Creamy Sweet says

    September 19, 2014 at 9:20 am

    Gorgeous breakfast dish, Naomi! Pinned of course!

  13. Gail says

    September 19, 2014 at 10:16 am

    Oh my, this will be wonderful on the cold days!

  14. Pamela says

    September 19, 2014 at 10:30 am

    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.

  15. Beth @ Tasty Yummies says

    September 19, 2014 at 10:44 am

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

  16. Angelyn @ Everyday Desserts says

    September 19, 2014 at 2:00 pm

    this is beautiful and the photos are stunning! love!!

  17. Maria says

    September 19, 2014 at 2:29 pm

    LOVE this!

  18. Tieghan Gerard says

    September 19, 2014 at 7:47 pm

    This looks perfect…for breakfast, lunch and dinner! 🙂

  19. Gerry @ Foodness Gracious says

    September 19, 2014 at 9:26 pm

    All of my fav flavors…home run Naomi 🙂

  20. Sophia @ NY Foodgasm says

    September 20, 2014 at 9:07 am

    Sooooo much gorgeousness here! The execution is flawless too! Cheers!

  21. Shinee says

    September 21, 2014 at 11:32 am

    Lovely recipe! And mouth-watering photos!

  22. Lauren @ Climbing Grier Mountain says

    September 22, 2014 at 6:25 am

    GAH!! I wish I was having this for breakfast!!

  23. Jean | Lemons & Anchovies says

    September 22, 2014 at 8:00 am

    I would eat this for breakfast, lunch or dinner. Those eggs are cooked perfectly!

    (PS: I think we have the same color braiser 🙂 )

  24. Malgosia says

    September 22, 2014 at 3:05 pm

    Making this for dinner right now, but what oven temp? I am assuming 375F?

  25. Alexandra @ Confessions of a Bright-Eyed Baker says

    September 23, 2014 at 11:31 am

    Such incredible photos! The casserole looks amazing too; I would happily call it dinner. 😀 Pinning!

  26. Marian says

    September 30, 2014 at 7:22 pm

    what’s the oven temp? Trying to make for dinner now!

  27. Sara @ Don't Feed After Midnight says

    October 29, 2014 at 10:55 am

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

  28. Allyson says

    April 8, 2015 at 4:29 pm

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

  29. Jessie @ The Candlewood Life says

    January 17, 2016 at 5:45 am

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

  30. Jayne says

    August 19, 2016 at 9:02 am

    I didn’t see an oven temperature in the directions. What temp do you recommend?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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