Triple S Breakfast Bowl

A holy combination of Shrooms, Swiss, and Spinach. Add eggs & milk and you've got a tasty and nutritious mini-crustless-quiche breakfast!

Jeff Mertz

6/25/20241 min read


1/4-1/2 lbs Oyster Mushrooms

1 small Onion

1 handful of spinach

6 Eggs

1/2 cup Whole Milk

3/4 cup Swiss Cheese

Fresh or Dried Thyme and Rosemary (double the amount if fresh)


  1. Preheat oven to 400F.

  2. Roughly chop onions and mushrooms, sauté in a frying pan until the mushrooms release their liquids. Remove from heat and set-aside to cool.

  3. Combine the rest of the ingredients in a large bowl. then distribute to individual ceramic bowls (you can use muffin tins too and make little quiche bites!). Add the cooled mushrooms mixture.

  4. Bake on the middle rack for ~30min. The top should rise and become a beautiful toasty brown when ready. Remove from oven and let cool for 10 minutes before eating. If baking in muffin tins the baking time will be reduced!

Cook Time 30 min - Serves 2