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MUSHROOM & SPINACH EGG BAKE

Active Time : 20 minutes
Total Time : 1 1/2 hours + refrigeration
Serves : 12 servings
INGREDIENTS
  • 1 tablespoon 100% pure olive oil
  • 1 (10 ounce) package frozen cut leaf spinach thawed and well drained
  • 1 8 ounce package sliced button mushrooms
  • 1/2 cup chopped onion
  • 2 3/4 cups fat free milk
  • 1 1/2 cups all-purpose biscuit & baking mix
  • 1 (10 ounce) can cream of mushroom soup
  • 8 large large eggs beaten
  • 2 cups shredded mild Cheddar cheese
  • - kosher salt
  • - ground black pepper
DIRECTIONS

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

In large bowl, combine milk, baking mix, soup and eggs; salt and pepper to taste. Stir in spinach mixture and cheese. Transfer to a greased 13x9-inch baking dish. Refrigerate, covered, several hours or overnight.

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