Spinach and Mushroom Brunch Bake Recipe

Name: Spinach and Mushroom Brunch Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh spinach; ¼ cup water; ¼ cup sun-dried tomato, chopped (without the oil and salt); 1 lb mushroom, sliced; ½ cup butter, melted and divided; 2 tablespoons basil, fresh and chopped; ½ teaspoon dried thyme; ½ cup onion, chopped; 1 cup ricotta cheese; ⅔ cup grated parmesan cheese, divided; 3 slices bacon, cooked and crumbled; 12 croissants; 1 cup mozzarella cheese, shredded; 6 large eggs, beaten; 2 cups milk; 1 teaspoon salt; ½ teaspoon pepper; ¼ teaspoon ground nutmeg

Servings: persons

1 lb fresh spinach
¼ cup water
¼ cup sun-dried tomato, chopped (without the oil and salt)
1 lb mushroom, sliced
½ cup butter, melted and divided
2 tablespoons basil, fresh and chopped
½ teaspoon dried thyme
½ cup onion, chopped
1 cup ricotta cheese
⅔ cup grated parmesan cheese, divided
3 slices bacon, cooked and crumbled
12 croissants
1 cup mozzarella cheese, shredded
6 large eggs, beaten
2 cups milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg

1
Remove the stems from the spinach.
2
Wash thoroughly and pat dry.
3
Tear the spinach into bite-size pieces.
4
Bring 1/4 cup water to a boil in a large Dutch oven; add spinach.
5
Cover and cook over medium-high heat for 2 minutes or until the spinach wilts.
6
Drain and set aside.
7
Place tomatoes in a small bowl.
8
Add boiling water to cover, and let stand for 10 minutes.
9
Drain and set aside.
10
Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender.
11
Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
12
In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender.
13
Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon.
14
Set aside.
15
Slice the croissants horizontally into thirds.
16
Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish.
17
Spread the reserved spinach mixture evenly over the croissant layer.
18
Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese.
19
Place the remaining slices of croissants over the cheese, cut side down.
20
Combine the eggs and the next 4 ingredients; pour over croissants.
21
Cover and chill 8 hours.
22
Sprinkle with the remaining 1/3 cup Parmesan cheese.
23
Drizzle with the remaining 3 tbsp of butter.
24
Bake, uncovered, at 350 degrees for 1 hour.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb fresh spinach, ¼ cup water, ¼ cup sun-dried tomato, chopped (without the oil and salt), 1 lb mushroom, sliced, and more.

Yes, Spinach and Mushroom Brunch Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Mushroom Brunch Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions