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Looking for a hearty, healthy breakfast or brunch option? This Spinach Mushroom Egg Casserole is just the ticket. Packed with fresh spinach, savory mushrooms, and melty cheese, it's a crowd-pleaser that’s easy to whip up. Perfect for feeding a family or meal-prepping for the week, this dish is both nutritious and delicious. Let's dive in!
Spinach Mushroom Egg Casserole Recipe
Ingredients:
- 1 tbsp olive oil
- 1 cup chopped onions
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
- Add mushrooms and cook until they release their moisture and start to brown.
- Add spinach and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the cooked vegetables and shredded cheese.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the center is set and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Spinach Mushroom Casserole Recipe
What you will need to make Spinach Mushroom Egg Casserole
- Olive oil: Adds a rich flavor and helps sauté the vegetables, ensuring they cook evenly without sticking.
- Chopped onions: Provides a sweet, aromatic base that enhances the overall flavor of the casserole.
- Sliced mushrooms: Brings an earthy, umami taste that complements the eggs and spinach perfectly.
- Fresh spinach: Adds a vibrant color and a healthy dose of vitamins and minerals to the dish.
- Large eggs: The main protein source, binding all ingredients together into a cohesive casserole.
- Milk: Makes the egg mixture creamy and helps achieve a fluffy texture.
- Shredded cheese: Melts into the casserole, adding a gooey, savory element that ties all flavors together.
Tools and Instruments Required
What tools/instruments will be needed to make Spinach Mushroom Egg Casserole Recipe
- Skillet: Used to sauté onions, mushrooms, and spinach, ensuring they are cooked properly before mixing with eggs.
- Mixing bowl: Essential for whisking eggs, milk, salt, and pepper together, creating a uniform mixture.
- Whisk: Helps blend eggs and milk smoothly, ensuring an even texture in the casserole.
- Baking dish: Holds the egg mixture and vegetables, allowing it to bake evenly in the oven.
- Oven: Bakes the casserole to perfection, setting the eggs and browning the top.
Spinach Mushroom Egg Casserole
A hearty and healthy casserole perfect for breakfast or brunch.
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Ingredients:
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped onions
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onions and cook until translucent.
- Add mushrooms and cook until they release their moisture and start to brown.
- Add spinach and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the cooked vegetables and shredded cheese.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the center is set and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add other veggies or switch up the cheese to your liking.
Read more: Mushroom Egg Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 5gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using fresh spinach instead of frozen keeps the casserole from becoming watery, ensuring a firmer texture.
Frequently Asked Questions
FAQ:
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well before adding.
What type of cheese works best?
Cheddar, mozzarella, or a mix of both works great.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I add other vegetables?
Absolutely, bell peppers or zucchini make great additions.
Is it possible to make this dish ahead of time?
Yes, prepare it the night before and bake it in the morning.
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