This one pan Kale, Spinach & Mushroom Baked Eggs is a great breakfast or brunch dish to serve a crowd! The mixture can be made up to 2 days in advance to cut down on the morning of prep.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Heat the olive oil in a cast iron skillet on medium high heat and sauté the onion and garlic for 3 to 4 minutes until slightly softened.
Add in the mushrooms, sprinkle with salt and let cook for about 7 minutes until they begin to brown and soften.
Add the kale, spinach, almond milk, thyme and mustard to the skillet, cover with a lid and let cook for about 8 minutes until the greens have completely wilted and most of the liquid has evaporated.
Create 4 wells in the mixture and crack eggs into each. Place the skillet in the oven and cook for 8-10 minutes until the whites have set but the yolks are still runny.
Remove from the oven and sprinkle with chopped parsley before serving.