Egg Florentine Breakfast Bake

Prep Time
Cook Time
Ready In

Recipe: #39998

January 11, 2023

"This is a tasty and easy recipe just perfect for a relaxing morning breakfast or brunch. This recipe comes from the Australian Eggs site."

Original is 6-8 servings


  • Serving Size: 1 (261.9 g)
  • Calories 229.9
  • Total Fat - 14.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 379.5 mg
  • Sodium - 701.5 mg
  • Total Carbohydrate - 7.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.7 g
  • Protein - 17.3 g
  • Calcium - 236.1 mg
  • Iron - 2.8 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven to 180°C/160°C fan-forced.

Step 2

Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.

Step 3

Heat the oil in a large non-stick frying pan over medium-high heat and cook the onion, stirring for 3-4 minutes or until softened. Add the garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until the spinach is just wilted & set aside to cool slightly.

Step 4

Whisk the eggs, milk and half the parmesan together in a large bowl, then season with salt and pepper.

Step 5

Spread mushroom mixture over base of prepared dish 7 pour over the egg mixture and evenly distribute vegetables.

Step 6

Top mix with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.

Step 7

Bake for 30 minutes or until golden and set.

Step 8

Let stand for 10 minutes.

Step 9

Serve warm or at room temperature scattered with the basil if using.


No special items needed.

1 Reviews


This made a delicious brekky for dinner! Made as directed, but did not have enough spinach, so added some chopped kale and scaled to 3 serves. We both thoroughly enjoyed it! Thank you for sharing this keeper Tisme! Made for Billboard Recipe Tag.


review by:
(25 Feb 2023)

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