Egg Florentine Breakfast Bake
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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
1 Reviews
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