cheesy-bacon-and-mushroom-bread-bake

Make sure you feed a hungry crowd by making this breakfast bake that is one pan filled with spinach, bacon, and mushrooms, then finished with cheese!

Ingredients:

Six rashers of streaky bacon, coarsely chopped

400 g brown mushrooms, thickly sliced

1 cup (60 g) baby spinach leaves

Two spring onions, thinly sliced

12 eggs

600 ml thickened cream

1 cup (250 ml) milk

50 g (½ cup) Perfect Italiano™ Traditional Parmesan Grated

Two cloves garlic, crushed

225 g loaf sourdough, thickly sliced

2 cups (180 g) Perfect Italiano™ Perfect Melt cheese

Method:

1. Preheat oven to 200degC or 180degC fan-forced. Grease a deeply 26cm (8 cup capacity) round oven-proof dish. Set it on an oven tray.
2. In a large fry pan that is non-stick at medium-high. In the bacon, cook until the bacon is cooked. Add mushrooms and cook with a stirring motion for at least 5 minutes or until the mushrooms are tender. Add spinach and spring onions. Cook for one minute or until the spinach softens. Take off the heat.
3. Mix eggs, cream, milk, garlic, and parmesan in a large bowl. Add egg mix to a dish. Mix in cooked bacon and mix evenly. Place bread upright in the egg mixture you have prepared. Sprinkle the bread with four cheese melts and allow to stand for 10 minutes.
4. Cook for an additional 55 minutes or until the golden color has cooked through. Remove from the oven. Let it rest for 5 minutes prior to serving.