Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients:
- 6 slices of bacon
- 1 shallot, minced
- 8 ounces of portobella mushrooms, sliced
- ½ teaspoon dried thyme
- 2 cups packed baby spinach
- 1 cup milk (any kind)
- ⅓ cup half and half
- 5 large eggs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions:
- Preheat oven to 350 degrees and spray a 9-inch circular baking dish with cooking spray.
- Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from the skillet and drain on a paper towel lined plate. Reserve the bacon drippings.
- Add shallots to the drippings and sauté for 1 minute over medium-high heat. Add the mushrooms and thyme and cook until mushrooms have softened, about 5 minutes. Stir in spinach and cook until spinach has wilted, about 2 minute. Remove from heat, let stand for 10 minutes. Drain any excess liquid.
- In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
- Using a wooden spoon, gently stir in the mushrooms and spinach mixture then pour entire egg mixture into prepared baking dish.
- Break or cut bacon into crumbles and sprinkle on top of the egg mixture.
- Bake for 45-55 minutes, or until filling is set. Let stand for 10 minutes before serving.
Notes:
Slightly adapted from Cooking Light
