Spinach Mushroom Breakfast Casserole
A savory and nutritious breakfast casserole featuring spinach, mushrooms, and eggs, perfect for busy mornings or leisurely brunches.
Ingredients
Main Ingredients
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 6 large eggs
- 1 cup milk can substitute with almond or oat milk for lactose intolerance
- 1 cup shredded cheese (cheddar or your choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
Preparation
- Gather all your ingredients. Wash and chop the spinach and slice the mushrooms to streamline the cooking process.
Cooking
- In a skillet over medium heat, add olive oil. Once heated, incorporate the sliced mushrooms and sauté until soft, around 5 minutes. Add the spinach and cook until wilted.
- In a large bowl, crack the eggs and add milk, salt, pepper, and garlic powder. Whisk until fluffy.
- Add the sautéed spinach and mushrooms to the egg mixture and stir gently.
- Pour the mixture into a greased baking dish, spreading evenly, then sprinkle cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the center is set and slightly golden.
Serving
- Allow the casserole to cool for a few minutes before slicing and serving.
Notes
This casserole can be prepared ahead of time and stored. It's also versatile – feel free to add different veggies or adjust according to dietary needs.