Breakfast Casserole
Servings 6 Servings
Calories 365kcal
Ingredients
- 12 large Eggs Beaten
- 125 ml Heavy Cream
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 180 g Shredded cheddar cheese Avoid pregrated
- 3 cloves Garlic Minced
- 150 g Mushrooms Sliced
- 140 g Raw Baby Spinach
- 8 Bacon Rashers Cooked and cut into 2 inch pieces
Instructions
- Pre-heat the oven to 190C and spray a large casserole dish with cooking spray.
- Mix the the eggs, cream, salt & pepper in a large bowl.
- Add the cheese to the bowl, mix gently.
- In a large pan over medium heat, add oil & garlic. Sauté for 1 minute
- Add in the mushrooms & sauté for 1 minute more.
- Add in the spinach & mix in with the mushrooms.
- Continue to sauté until the spinach is wilted. Remove from the heat.
- Add the spinach & mushrooms to the bowl with the eggs. Mix to combine.
- Pour into the greased casserole dish & sprinkle the bacon pieces over the top.
- Bake in the oven for 30 minutes or until the casserole is set in the middle.
- Serve hot, or wrap portions in foil or plastic wrap and store in the fridge up to 1 week.
Notes
Adapted from: Jennifer Banz
