Description
This Spinach Mushroom Breakfast Casserole combines fluffy eggs, fresh spinach, savory mushrooms, and melted cheese for a hearty, flavorful breakfast. It’s simple to prepare, great for meal prep, and perfect for feeding a crowd or enjoying throughout the week.
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
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté 2–3 minutes until softened.
- Add mushrooms and cook 3–4 minutes until tender. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a large bowl, whisk eggs, milk, salt, pepper, and paprika until well combined.
- Fold in the cooked vegetables and shredded cheese.
- Pour mixture into prepared baking dish and spread evenly.
- Bake 35–40 minutes, or until center is set and top is golden.
- Cool 5–10 minutes before slicing. Garnish with fresh herbs, if desired.
Notes
- Add other vegetables like bell peppers, zucchini, or broccoli.
- Swap cheddar with feta or goat cheese for a tangy twist.
- Use thawed, drained frozen spinach if fresh isn’t available.
- Make it vegan by replacing eggs with a chickpea flour mixture and using plant-based milk and cheese.
- Perfect for meal prep—store in the fridge or freezer and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 210
- Sugar: 3g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 215mg
