I put together this recipe last week to provide us with breakfasts for the entire work week. This recipe is like a quiche, but there is no pie crust to weigh it down. It’s a great breakfast but could also be used as a nice lunch.
Here’s what you’ll need:
- A bundle of spinach, about four cups
- 2 cups, chopped mushrooms
- 1/2 chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup dry, cured Italian style bacon bits (optional and found in most deli sections of the supermarket)
- 1 teaspoon dried or fresh basil
- 1/2 cup feta cheese
- 6 eggs
- 3 tables spoons of milk
Let’s get started:
Preheat the oven to 350 degrees
Cut stems from lettuce and rinse. Place wet leaves in a pot and add 1-2 tablespoons of water.
Combine mushroom, spinach and cheese. Add bacon if using. Place contents into a nine-inch casserole dish. In a separate bowl, whisk eggs together with milk. Pour on top of mushroom and spinach mixture.
Bake for 15-20 minutes until top slightly browned. Cool for a few minutes before serving