Feed a hungry crowd with this one-pan cheesy breakfast bake packed with bacon, spinach, mushrooms and topped with cheese!
Ingredients
6 rashes streaky bacon, coarsely chopped
400 g brown mushrooms, thickly sliced
1 cup (60 g) baby spinach leaves
2 spring onions, thinly sliced
12 eggs
600 ml thickened cream
1 cup (250 ml) milk
50 g (½ cup) Perfect Italiano™ Parmesan Grated
2 cloves garlic, crushed
225 g loaf sourdough, thickly sliced
2 cups (180 g) Perfect Italiano™ 4 Cheese Melt
Method
Preheat oven to 200°C / 180°C fan-forced. Grease a deep 26cm (8 cup capacity) round ovenproof dish. Place on an oven tray
Heat a large non-stick fry pan over medium - high heat. Add bacon and cook for 3 minutes until browned. Add mushroom and cook, stirring for 5 minutes or until mushrooms are just tender. Stir in spinach and spring onions and cook for 1 minute or until spinach wilts. Remove from heat
Whisk together eggs, cream, milk, parmesan and garlic in a large jug. Pour egg mixture into prepared dish. Add cooked bacon mixture and stir to distribute. Arrange bread, upright, in prepared egg mixture. Sprinkle with 4 Cheese Melt and let stand for 10 minutes
Bake for 55 minutes or until golden brown and just set in the centre. Remove from oven. Stand for 5 minutes before serving
