Recipe Challenge Day 8 – Mushroom & Spinach breakfast

I guess this would be called a quiche, as it uses eggs, but really I just tossed it together for the kids to enjoy. Filled with spinach and mushrooms it has plenty of flavor. The great thing about this is, you start and finish it in one pan. I crack the eggs in, whip them up then dump the vegetables in with little care. All you do is cook for about 15-25 minutes in the oven and you have a healthy breakfast that also makes a great snack , or one of my favorites- a sandwich! I place a slice of the quiche on toasted bread and eat it up! My kids ate this, but they said “It’s not their favorite” Fine with me, they still ate it 🙂

Ingredients
4 eggs 
3 cups baby spinach
1 cup mushrooms ( you can brown them in some butter in a pan before hand I don’t always) 
2 tablespoons butter for the pan.
Directions 
Just like you start corn bread , drop the butter in a cast iron skillet. Place pan in the oven at 375 just until the butter is melted. Using hot mitts of course, take the pan out and swirl the butter around to coat the sides of the pan. Crack your eggs in the pan or a bowl then place vegetables in . If it doesn’t look like the eggs has coated all the vegetables add another one or two. This is up to you. Sprinkle with pepper to taste and cook for about 15 minutes. Check , eggs should start to get a nice golden color on top and knife inserted in center comes out without runny eggs. Cook till done, shouldn’t be more than 25 minutes. 

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