Bacon, Mushroom, and Spinach Egg Bake

Egg Bake - Featured

Eggs. Can you think of a more traditional breakfast meal? Pancakes, French toast, crepes…Okay, this was a bad intro 🙂 But eggs are very important. That’s your protein ladies and gents.

You got your scrambled eggs, your fried eggs, poached eggs, and boiled eggs. Many ways to make eggs! Although it can get repetitive. What is another great way to feed many, enjoy eggs and get it all done quickly? An egg bake! Combine all your components together and pop into the oven until ready. Nom nom nom. ♥

Bacon, Mushroom and Spinach Bake

My ideal egg bake contains: bacon, mushroom, onions, spinach and cheese, all sandwiched in between two puff pastry sheets. Always cook the bacon first so everything else can be cooked in delicious and tasty bacon fat. Ain’t nothing to it. 🙂 Let’s get it on. You know what I mean.

Egg Bake - Finished Piece

Egg Bake: Step by Step

1. Cook the bacon pieces over medium-high heat until crispy. Remove from the pan to a separate plate and do not discard the bacon fat. 

Egg Bake - Bacon

2. Add the onions and mushrooms, and saute until caramelized. 

3. Add the spinach and cook until mixed in and just wilted. Remove the pan from heat. 

4. Line the bottom of a 8×8 square pan (affiliate) with one sheet of puff pastry. Layer on the onions, mushroom and spinach mix; the bacon; and the cheese (enough for 2 layers, split the ingredients in half).

5. Mix the eggs, milk, butter, salt and black pepper in a bowl. Add the egg mixture into the pan, leaving 1 tbsp of egg mix in the bowl to egg wash the top of the second puff pastry. 

Egg Bake - Layers with Egg

6. Top the egg with a second puff pastry sheet, sealing the edges with the bottom sheet. Brush the top of the pastry sheet with the left over tablespoon of egg. A thin layer is all that is needed. 

7. Bake at 350F until the top is golden and flakey, and the inside of the egg mixture should be set, about 50 minutes. If you need to, cut a piece of the bake to ensure it is not undercooked. If so, continue to bake in 5 minute increments until it’s no longer runny.

Egg Bake - Golden Baked

Oh M Gee. This egg bake was yummy. It was a good little change from our constant scrambled eggs. You can devour it for breakfast, brunch, lunch and dinner! Every time I passed by it in the kitchen, I would cut a tiny little piece. Before you knew it, I had ate 2 full pieces. Yikes! The flakey puff pastry got me. Tasting all buttery and what not ♥

You can freeze a few pieces  as a “meal prep” for up to 4 days and make your mornings run smoother. This is also a great way to incorporate a ton of veggies and proteins for your family to eat or the perfect dish when you want to feed a larger crowd of people a.k.a brunch party!

 Final thoughts? It is delicious, simple and versatile. I always add bacon and cook my veggies in bacon fat to mask the greens 🙂 However you want to fill it, it will be scrumptious! ♥

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Bacon, Mushroom and Spinach Egg Bake

Enjoy your eggs a different way as an bacon, onion, mushroom, spinach and cheese egg puffy pastry bake!
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon, bake, breakfast, Egg, milk, mushrooms, puff pastry, recipes
Servings: 6 pieces
Author: Sharon Guerrero-Perez

Equipment

  • 8x8 square pan
  • saute pan

Ingredients

  • 8 oz Applewood Smoked Bacon (thick cut, rough cut pieces)
  • 4 oz Yellow Onion, julienne
  • 8 oz Button Mushrooms, thin sliced (pre sliced and washed) (Subsititute any variation of mushrooms)
  • 2 oz Baby Spinach
  • 4 oz Monterey Jack, shredded
  • 6 Eggs
  • 1/3 cup Lactose Free 2% Milk
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Butter, unsalted (softened)
  • 1.1 lbs Puff Pastry 1 box with 2 sheets (Pepperidge Farm)

Instructions

  • Preheat the oven to 350F.
  • Cook the bacon bits over medium-high heat in a saute pan until crispy. Remove from the pan to a separate plate. Remove all but 1/4 cup of bacon fat. 
  • Reduce the heat to medium and add the onions and mushrooms. Saute until both are soft and golden brown, about 10 minutes. Be sure to stir occasstionally to prevent the onion from burning.
  • Add the spinach and cook until mixed in and just wilted. Remove the pan from the heat. 
  • Line the bottom of a 8x8 square pan with one sheet of puff pastry. Layer on the onions, mushroom and spinach mix; the bacon; and the cheese. You will have enough for 2 layers (this should be easy to split the ingredients in half).
  • Mix the eggs, milk, butter, salt and black pepper in a bowl. Add the egg mixture into the pan, leaving 1 tbsp of egg mix in the bowl to egg wash the top of the second puff pastry. 
  • Top the egg with a second puff pastry sheet, sealing the edges with the bottom sheet. The bottom piece will not reach the top of the pan, try and seal the two puff pasties as best as possible. Brush the top of the pastry sheet with the left over tablespoon of egg.
  • Bake at 350F until the top is golden and flakey, and the inside of the egg mixture is set, about 50 minutes. If you need to, cut a piece of the bake to ensure it is not undercooked. If so, continue to bake in 5 minute increments until it’s no longer runny.
  • Cut into 6 pieces.

Notes

Cook Time: Cook time includes the cooking of all components (bacon and onions, mushrooms, and spinach) and oven time.
Freeze: You can freeze these pieces for meal prep or a few days of easy breakfast (up to 4 days). Just wrap the individual pieces in plastic wrap and aluminum foil, and place in the freezer. 
Filling: The best thing about an egg bake is you can fill the inside with your choice of veggies and/or protein.
Additional filling examples:
  • Ham
  • Bell Peppers
  • Steak
  • Tomatoes 

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