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Spinach Mushroom Egg Bake

July 29, 2009
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This hearty dish is a cross between a casserole and a quiche. Versatile enough to be served for both breakfast and lunch. Serve with a fruit salad for breakfast, or with a Mixed Salad with Balsamic Dressing for lunch. Stove Top Stuffing provides the bread and seasoning in one easy step. This makes a great take-along dish for pot-luck gatherings.

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.
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One Response to “ Spinach Mushroom Egg Bake ”

  1. Rachel on June 13, 2010 at 4:31 pm

    I made this for brunch on Easter and it got rave reviews!

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