Bacon, Mushroom and Spinach Casserole

An omelette style dish you can bung in the oven after browning a few ingredients…now this I like for ease!


½ tbsp. olive oil
5.2 oz. (150g) bacon, chopped
7 oz. (200g) mushrooms, sliced
3.5 oz. (100g) baby spinach
6 eggs
1 cup (250ml) plant milk
1 tsp. onion powder


Preheat the oven to 400°F (200°C).
Heat the olive oil in a large pan. Fry the bacon and mushrooms over medium-high heat until golden brown. Add the spinach towards the end and cook until wilted. Season with salt and pepper to taste.
Transfer the cooked bacon and veg to a greased baking dish.
In a bowl, whisk the eggs, combine with the milk and onion powder. Season with salt and pepper.
Pour eggs over the bacon and mushrooms. Bake in the oven for 35-45 minutes or until set in the middle. Cover the casserole with tin foil if the top gets too brown, to prevent burning.

Serves: 4 . Prep: 15 mins . Cook: 35-45 mins

Nutrition per serving: 192 kcal . 11g Fats . 4g Carbs 20g Protein