Mushroom & Spinach Egg Bake

Essential Everyday

1 tablespoon olive oil

1 (10 ounce) package frozen cut leaf spinach, thawed, well drained

1 (8 ounce) package sliced button mushrooms

½ cup chopped onion

2 ¾ cups milk

1 ½ cups all-purpose biscuit and baking mix

1 (10.5 ounce) can cream of mushroom soup

8 large eggs, beaten

2 cups shredded Cheddar cheese

In large skillet, heat oil over medium heat. Add mushrooms and onions; salt and pepper to taste. Saute until mushrooms are softened. Add spinach; continue sautéing until all liquid is absorbed. Let cool slightly.

My mushrooms were pretty soft already because they came out of a can. *Egads*

In large bowl, combine milk, baking mix, soup and eggs; salt and pepper to taste. 

Stir in spinach mixture and cheese. 

I used Mexican blend cheese because I already had it laying around. It was tasty.

All together!

Transfer to a greased 13x9-inch baking dish. Refrigerate, covered, several hours or overnight.

Bake, uncovered, in a preheated 350F oven 60-70 minutes or until knife inserted in center comes out clean. 

And then you can eat it in pieces like cake. Except it's not dessert. It's DINNER.

My Rating: 4/5 "This has really great consistency and you get nice little hints of all the flavors while you're eating it. It's filling, too, so it's a nice option for vegetarian-type people."