Name: Spinach Mushroom Breakfast Casserole: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 8 large eggs; 2 cups fresh spinach, chopped; 1 cup mushrooms, sliced; 1 cup milk (whole or reduced fat); 1 cup shredded cheese (cheddar or mozzarella); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 tablespoon olive oil; Optional: fresh herbs (parsley or chives), for garnish

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Spinach Mushroom Breakfast Casserole is my go-to dish when I want something nourishing, comforting, and easy to prepare in the morning. This hearty breakfast combines fresh spinach, savory mushrooms, and fluffy eggs into one satisfying casserole that’s bursting with flavor and packed with nutrition. Whether I’m hosting brunch or prepping meals for the week, this recipe delivers every time.

Spinach Mushroom Breakfast Casserole: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

There’s a lot to love about this Spinach Mushroom Breakfast Casserole, and here’s why I keep coming back to it:

I can prep it in advance and just bake it fresh in the morning.
It’s a wholesome, veggie-packed way to start my day.
It makes enough to feed a crowd or provide breakfasts for days.
The ingredients are simple, and the flavor is incredible.
I can make it my own by switching up the veggies or cheeses.
It looks beautiful on the table, whether I’m serving guests or just treating myself.

With every slice, I get a delicious mix of tender spinach, juicy mushrooms, and melty cheese—what’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 8 large eggs
– 2 cups fresh spinach, chopped
– 1 cup mushrooms, sliced
– 1 cup milk (whole or reduced fat)
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon paprika
– 1 tablespoon olive oil
– Optional: fresh herbs for garnish (like parsley or chives)

Directions

I start by preheating the oven to 350°F (175°C).
Then, I sauté the onion and garlic in olive oil over medium heat until they’re soft and fragrant—about 2-3 minutes.
Next, I add the mushrooms and cook them for another 3-4 minutes until they’re tender.
Once that’s done, I stir in the spinach and let it wilt for about 2 minutes before removing everything from the heat.
In a large bowl, I whisk together the eggs, milk, salt, pepper, and paprika.
I gently stir in the cooked veggies, then fold in the shredded cheese.
After greasing an 8×8-inch baking dish, I pour in the mixture.
I bake the casserole for 35-40 minutes, or until the center is set and the top is golden.
I let it cool for 5-10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 generous servings.

– Prep Time: 15 minutes
– Cook Time: 35-40 minutes
– Cooling Time: 5-10 minutes
– Total Time: Around 1 hour
– Serves: 6 people

Variations

I love how flexible this recipe is. Here are a few variations I’ve tried that work beautifully:

– Add more veggies: I often mix in chopped bell peppers, zucchini, or broccoli for different textures and flavors.
– Vegan version: I’ve swapped the eggs with a chickpea flour mixture and used plant-based milk and cheese for a vegan-friendly twist.
– Cheese swap: Goat cheese or feta gives this casserole a tangy, unique flavor.

Storage/Reheating

This casserole stores and reheats really well, which makes it perfect for meal prep.

– Refrigerator: I keep leftovers covered in the fridge for 3-4 days.
– Freezer: I freeze individual portions wrapped tightly in plastic and foil. They last up to 2 months.
– Reheating: I reheat slices in the microwave or oven until hot all the way through. If reheating from frozen, I thaw overnight in the fridge first.

FAQs

Can I prepare the casserole the night before?

Absolutely. I often prepare the entire egg and veggie mixture the night before, store it in the fridge, and just pour it into the baking dish in the morning. It saves so much time.

How do I know when the casserole is fully cooked?

I check that the center is set and the top is golden. A toothpick or knife inserted in the middle should come out clean.

Can I use frozen spinach?

I prefer fresh spinach for its texture and flavor, but frozen can work. I make sure to thaw and squeeze out all the moisture before using it.

What can I use instead of mushrooms?

If I’m out of mushrooms or want a change, I use chopped bell peppers, sun-dried tomatoes, or even cooked zucchini as a tasty alternative.

Is this casserole good for meal prepping?

Definitely. I make it ahead, cut it into squares, and store in containers for grab-and-go breakfasts all week.

Conclusion

The Spinach Mushroom Breakfast Casserole is a wholesome and hearty way to start my day. It’s simple to make, easy to customize, and always a crowd-pleaser. Whether I’m making it for brunch guests or meal prepping for myself, it never disappoints. I love the balance of nutrition and flavor in every bite—and I think this casserole deserves a regular spot in any breakfast lineup.