I’ve got another egg bake for you today. This is one of my favorites. It’s loaded with mushroom spinach, and if you like spicy foods, you’re going to love this recipe because I added some of my favorite hot sauce, sriracha.
In addition to the added sriracha in the bake, I also made a spicy remoulade with sriracha and mayonnaise to drizzle over top.
This egg bake is also made with Bisquick, which makes it super light and fluffy. This would be a great egg bake to make for brunch with friends.
Yield: Serves 4
For the Egg Bake:
1/8 pound bacon, chopped
1 cup sliced mushrooms
¼ cup chopped onions
¼ cup chopped green bell pepper
6 eggs
1 cup milk
½ cup Bisquick
2 cups roughly chopped spinach
For the Sriracha Remoulade:
¼ cup mayonnaise
3 teaspoons Sriracha
3 teaspoons lemon juice
Heat oven to 350°F. Combine all ingredients for the roumalade, mix well and set aside. Add bacon to a skillet and cook over medium low heat until fat has rendered. Add mushrooms, green peppers and onions. Cook over medium heat until mushrooms are tender.
In a large bowl combine eggs, milk and Bisquick. Whisk well to combine. Add sriracha, chopped spinach and cooked bacon and vegetables. Whisk well and pour into a greased 9 x 9 casserole dish.
Bake for 30 – 40 minutes, or until eggs are set. Let cool 5 – 10 minutes before cutting. Serve drizzled with sriracha roumalade.
This post sponsored by Bisquick. All opinions 100% mine.
