Breakfast recipe · from the recipe book
Mushroom Onion Potato Egg Bake
Golden roasted potatoes, savory browned mushrooms and sweet onions set in a fluffy, cheesy egg custard with gentle thyme notes.

- Oven
- 1 hr 15 min · 25 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Protein 20 g+
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 3 small500 gRed potatoescut into 3/4-inch cubes
- 1½ tbsp20 gOlive oil
- 3½ cups sliced250 gWhite mushroomssliced
- 1½ medium160 gYellow onionthinly sliced
- 2 cloves6 gGarlicminced
- 2 cups loosely packed60 gBaby spinach
- 8 large400 gEggs
- ½ cup (120 ml)120 gMilk, 2%
- ½ cup shredded60 gCheddar cheeseshredded
- 1 tsp1 gDried thyme
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
- 1 medium15 gGreen onionssliced
Steps
- Preheat the oven to 425°F (220°C). Grease an 8x8-inch baking dish with about a quarter of the olive oil.
- Toss the red potatoes with another quarter of the olive oil and half of the salt, spread them in the baking dish, and roast 20 minutes, stirring once, until lightly golden.
- Meanwhile, heat the remaining half of the olive oil in a skillet over medium-high heat. Cook the sliced yellow onion and the mushrooms 8 to 10 minutes until browned and the liquid has cooked off.
- Stir the garlic and thyme into the yellow onion and mushroom mixture for 1 minute, then add the spinach and stir until wilted. Take off the heat.
- In a bowl, whisk the eggs, milk, black pepper, the remaining half of the salt and half of the cheddar to make the egg custard.
- Lower the oven to 375°F (190°C). Spoon the mushroom mixture over the roasted potatoes, pour the egg custard over evenly, and sprinkle the remaining half of the cheddar on top.
- Bake 25 to 30 minutes until puffed, set in the center and the eggs reach 160°F (71°C).
- Rest 5 minutes, scatter the sliced green onions over the top, and cut into 4 squares.
Contains: Milk, Egg.
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Saved in the Every Helping recipe book on October 24, 2026.
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