Spinach Mushroom Breakfast Casserole
A flavorful and easy-to-make breakfast casserole that combines eggs, cottage cheese, fresh spinach, and sautéed mushrooms, topped with a layer of melted cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- Salt and pepper to taste
- Olive oil or butter for sautéing
Instructions
- Preheat your oven to 350°F (175°C) to get it nice and hot for the casserole.
- Heat a drizzle of olive oil or a pat of butter in a skillet over medium heat, then add the sliced mushrooms and sauté until soft and golden.
- Whisk together the eggs and cottage cheese in a mixing bowl. Season generously with salt and pepper.
- Fold in the sautéed mushrooms and chopped spinach into the egg mixture, ensuring even distribution.
- Pour the mixture into a greased casserole dish, spreading it out evenly, then sprinkle a layer of shredded cheese on top.
- Bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Cool slightly before slicing for easier serving and enhanced flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
This casserole can be made ahead of time and is naturally gluten-free. Feel free to experiment with different veggies and cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg