Spinach Mushroom Breakfast Casserole
A delightful and hearty breakfast casserole that combines earthy cremini mushrooms and fresh spinach with a creamy egg mixture, making it perfect for any brunch or even breakfast for dinner.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 450 grams cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- to taste Kosher salt Add to taste
- to taste Freshly ground black pepper Add to taste
- 2 green onions, sliced
Dairy
- 115 grams goat cheese, divided
- 120 milliliters milk Can substitute with almond or soy milk for dairy-free
Egg Mixture
- 18 large eggs Fresh eggs are recommended for best results
Garnish
- to taste Freshly chopped chives Optional, for garnish
Instructions
Preparation
- Gather all your ingredients together. Pre-slice your mushrooms and green onions, and wash and dry your spinach leaves. Preheat your oven to 175°C and grease your 23×33 cm baking dish with nonstick spray.
Cooking the Vegetables
- In a large skillet, heat the olive oil over high heat. Add the sliced mushrooms and sauté for about 3 minutes until tender. Add spinach and minced garlic, cooking for another 3 minutes until the spinach wilts. Season with salt and pepper.
Assembling the Casserole
- Transfer the vegetable mixture to the prepared baking dish, distributing evenly. Sprinkle with sliced green onions and half of the crumbled goat cheese.
- In a large bowl, whisk together the eggs and milk. Season this mixture with salt and pepper.
- Pour the egg mixture over the vegetables and cheese, ensuring even coverage. Top with the remaining crumbled goat cheese.
Baking
- Place the dish in the oven and bake for 30 to 40 minutes, until the eggs are set and edges are golden.
Serving
- Let the casserole rest for about 5 minutes before slicing. Garnish with freshly chopped chives if desired, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. Can be made ahead of time and baked freshly when ready to serve.