Spinach and Mushroom Breakfast Casserole
This Spinach Mushroom Breakfast Casserole is a healthy and flavorful dish packed with fresh spinach, savory mushrooms, and a mix of eggs and cheese. Perfect for a family brunch or a make-ahead breakfast, this casserole is both nutritious and easy to prepare. With a delicious balance of greens and protein, it’s the ideal way to start your day!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup fresh spinach (chopped)
- 1 cup mushrooms (sliced)
- 6 large eggs
- 1 cup milk (or dairy-free alternative)
- 1 cup shredded cheddar cheese
- 1 small onion (diced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onions and mushrooms, sautéing until softened (about 5-7 minutes). Add chopped spinach and cook for another 2-3 minutes, until the spinach is wilted. Remove from heat.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Add the sautéed vegetables to the egg mixture and stir to combine. Pour the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top.
- If desired, sprinkle breadcrumbs over the top for a crispy texture.
- Bake for 30-35 minutes, or until the casserole is set and slightly golden on top.
- Allow to cool for a few minutes before serving.
Notes
- Feel free to add other veggies like bell peppers or zucchini to the casserole.
- You can prepare this dish ahead of time and refrigerate it overnight, then bake it in the morning.
- For a gluten-free option, omit the breadcrumbs or use gluten-free breadcrumbs.
