Speckled Egg Bake
Brighten up your breakfast table with this colorful and wholesome Speckled Egg Bake, a hearty yet healthful dish that combines fluffy eggs with vibrant vegetables and melty cheese. This easy-to-make recipe features a blend of sautéed baby spinach, cremini mushrooms, and juicy cherry tomatoes layered beneath a spiced egg and milk mixture, then topped with cheddar and Parmesan for a golden, irresistible finish. Ready in just 50 minutes and packed with protein and nutrients, this baked egg casserole is perfect for feeding a crowd or prepping for a week of ready-to-go meals. Whether served warm from the oven or chilled for next-day convenience, the Speckled Egg Bake is a versatile and delicious option to elevate your breakfast or brunch game.
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Recipe Information
Ingredients
- 8 large eggs
- 0.5 cups whole milk
- 3 cups baby spinach
- 1 cup cremini mushrooms
- 1 cup cherry tomatoes
- 1 cup shredded cheddar cheese
- 0.25 cups Parmesan cheese
- 1 small onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried oregano
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil.
Thinly slice the onion, mushrooms, and cherry tomatoes. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onion and garlic, cooking for 2-3 minutes until fragrant.
Stir in the mushrooms and sauté for 5-6 minutes until they release their moisture and begin to brown.
Add the baby spinach and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, and dried oregano.
Layer the onion, mushroom, and spinach mixture evenly at the bottom of the prepared baking dish. Scatter the cherry tomatoes on top.
Pour the egg mixture over the vegetables, ensuring it spreads evenly. Sprinkle the shredded cheddar and Parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is golden brown.
Let the Speckled Egg Bake rest for 5 minutes before slicing into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1646 mg | 549% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 20.5 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1586 mg | 122% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
