Mushroom Cheddar And Thyme Breakfast Bake Recipe

About this recipe

A cosy English-inspired breakfast bake with savoury soy, mushrooms, spinach, and melted cheddar. Thyme and English mustard give it a classic full-breakfast character while keeping the carbs low and the portion satisfying.

Ingredients

• 80 g Soya Chunks
• 1 pack Mushrooms Button
• 100 g Coriander Leaves
• 500 g Onion
• - Grated Coconut
• 200 g Butter Cookies
• 1 liter Sunflower Oil
• Pcs Dr English Mustard
• - Thyme
• 100 g Salt
• 50 g Black Pepper
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the soy chunks in hot salted water for 10 minutes, then squeeze out the excess liquid and keep them ready.
2. 2. Heat the butter and cooking oil in a large skillet over medium heat until the butter melts and starts to foam lightly.
3. 3. Add the onion and cook for 2 minutes, then stir in the mushrooms, thyme, salt, and black pepper.
4. 4. Cook the mushrooms until they soften and release most of their moisture, which helps build a richer savoury base.
5. 5. Add the squeezed soy chunks and mustard, then toss everything together so the flavour coats each piece well.
6. 6. Fold in the spinach and cook just until it wilts, keeping the mixture moist but not watery.
7. 7. Transfer the mixture to a small baking dish or oven-safe pan and scatter the grated cheddar evenly over the top.
8. 8. Bake at 200°C for 8 to 10 minutes, or until the cheese melts fully and turns lightly golden at the edges.
9. 9. Let the bake rest for 2 minutes before serving so the filling settles and slices cleanly.