Egg Florentine Breakfast Bake

Eggs Florentine recipe one pan egg breakfast
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
See all from Australian Eggs
Average: 4.2 (33 votes)
292 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 minutes
Cook:  40 minutes
Serves:  6-8
Eggs Florentine recipe made easy for a crowd in a single tray bake.
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Egg Florentine Breakfast Bake
Ingredients
Method
Ingredients:
Method:
  1. Preheat oven to 180°C/160°C fan-forced. Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until just wilted. Set aside to cool slightly.
  3. Whisk eggs, milk and half the parmesan together in a large bowl. Season with salt and pepper. Spread mushroom mixture over base of prepared dish. Pour over egg mixture and evenly distribute vegetables. Top with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.
  4. Bake for 30 minutes or until golden and set. Let stand for 10 minutes. Serve warm or at room temperature scattered with basil.
Tips & Hints:
  • Note: You can do this in a baking tin or a baking dish (1.5 litre/ 6-cup). Cooking time will increase slightly in a baking dish.
Nutrition Information
Per adult serving (249g)

Calories

222.0

Energy

927.0kJ

Protein

17.6g

Fat, Total

14.3g

Saturated

4.4g

Carbs, Total

4.0g

Sugars

3.9g

Dietary Fibre

2.8g

Sodium

255.0mg

Feedback and Reviews

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Egg Florentine Breakfast Bake
Mark
9 months 1 week ago
Thank you from the UK for this lovely recipe. Would love to hear some alternative filling suggestions.
Great breakfast
Joanna
1 year 7 months ago
Wow this was delicious. Will make it again for lunch during the week. Highly recommend.