I love breakfast foods.
Anything you would eat for breakfast.
Cold cereal is at the top of my list of breakfast favorites. I’ll even mix cereals in my bowl. Some Cheerios, with a dash of Fruity Pebbles with some wholesome corn flakes. Yum! And of course milk.
One day Everett requested Egg Bake. I didn’t have any milk in the house so I couldn’t make my traditional egg bake with a creamy cheese sauce and it also calls for to set over night.
I looked in the fridge.
Took out some mushrooms, chopped them up. Sauté
Add about a cup of chopped spinach. Sauté with mushrooms. Remove from heat
Whisk about 10 eggs together in a separate bowl.
Add about a cup of shredded cheese
Some Parmesan cheese about 1/4 cup
Add mushroom and spinach mixture
(I would have added onions but sometimes the kids are on the fence lately about onions)
Mixed it all together
Put it in a 11×7 pan or any cake pan about that size. If you use 9×13 your egg bake will be a little more flat. 
Sprinkle the top with Croutons (I didn’t have enough to cover the entire dish so just a few worked)
Place in oven at 350° F for about half hour to 45 minutes. Serve warm and enjoy!
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