Stove Top Stuffing provides the base and perfect seasoning for this incredible egg bake. Filled with mushrooms, spinach, and two kinds of cheese this casserole is a great go-to for brunch.
Ingredients:
1 Tablespoon extra virgin olive oil
1/4 cup red onion, diced
1/2 cup fresh mushrooms, cleaned and sliced
1/2 cup red peppers, diced
4 cups fresh spinach leaves, rinsed and torn into pieces
1 (6 oz) package Stove Top Stuffing Mix, chicken flavor
2 tablespoons fresh parsley, chopped
6 eggs
3/4 cup mozzarella cheese, shredded
1/2 cup fresh Parmesan cheese, grated
Fresh ground black pepper, to taste
Directions:
- Pre heat oven to 375 degrees F.
- Add olive oil to large non-stick skillet over medium-high heat.
- Add onion, red pepper, and mushrooms to pan. Cook and stir for 6 minutes, or until softened. Stir in spinach leaves and set aside.
- Prepare stuffing mix as directed on package, substituting chicken stock for water.
- Stir spinach mixture into prepared stuffing, and add parsley.
- Beat eggs in a large bowl with a whisk. Add stuffing mixture, Parmesan cheese, and black pepper to eggs and mix until well combined.
- Pour into a greased 8-inch square baking pan.
- Sprinkle with mozzarella cheese.
- Bake, uncovered, for 35 minutes or until firm.
- Cool 15 minutes. Cut into squares. Serve warm.
I made this for brunch on Easter and it got rave reviews!