Spinach and Mushroom Breakfast Bake

Chicken, Spinach & Mushroom Breakfast Casserole — 8 Egg Version

Pan: 9 × 13-inch baking dish

Oven: 375°F

Makes: 6 servings

Bake time: about 25 minutes

Ingredients

• 8 large eggs
• About 2 cups cooked chicken, chopped into small pieces
• 8 oz fresh mushrooms, sliced
• 5 oz fresh spinach
• ½ medium onion, diced
• 1 bell pepper, diced
• 1 teaspoon jarred minced garlic, optional
• Cooking spray or about 1 tablespoon olive oil
• Salt and black pepper, to taste
• ¼–⅓ cup grated Parmesan cheese
• A few cherry tomatoes, sliced, for the top

Directions

1. Preheat oven to 375°F. Lightly spray a 9 × 13-inch glass baking dish with cooking spray.
2. Cook the vegetables. Heat a large skillet over medium heat with a little olive oil or cooking spray. Add the onion and bell pepper and cook about 4–5 minutes, until they begin to soften.
3. Add the mushrooms and cook another 4–5 minutes, until softened and much of their released liquid has cooked away.
4. Add the garlic, if using, and cook about 30 seconds.
5. Add the spinach a handful at a time. Stir until wilted, about 2–3 minutes.
6. Stir in the cooked chicken just long enough to combine and warm it slightly. Season lightly with salt and pepper.
7. Spread the chicken-and-vegetable mixture around the bottom of your prepared 9 × 13 dish. It does NOT need to completely cover the bottom. The eggs will fill in the gaps.
8. Crack 8 eggs into a bowl and beat them well with a fork or whisk. Season lightly with pepper and a little salt, if desired.
9. Pour the beaten eggs evenly over the chicken and vegetables.
10. Sprinkle Parmesan cheese over the top and scatter a few sliced cherry tomatoes over it.
11. Bake uncovered at 375°F for about 25 minutes.
12. Check the center. The casserole should be set with no liquid egg and no significant jiggle. If necessary, bake another 3–5 minutes.
13. Remove from the oven and let it rest for 10 minutes before cutting.

For meal prep

Cut into 6 portions after it has rested. Refrigerate portions you’ll eat within about 3–4 days and freeze extras.

To reheat, microwave a refrigerated piece until it’s hot all the way through.

Use wrap paper between each piece to put in refrigerator