Spinach and Mushroom Egg Casserole

This Spinach and Mushroom Egg Casserole is a protein-packed, healthy breakfast that’s perfect for busy mornings or weekend brunch. Packed with fresh vegetables and fluffy eggs, it’s both hearty and satisfying. Easy to prep ahead, this casserole saves time while providing a nutritious start to your day.

Why You’ll Love This Recipe

• Healthy & Protein-Rich: Packed with eggs, spinach, and mushrooms.
• Easy Prep: Assemble in advance and bake when ready.
• Flavorful & Light: Earthy mushrooms and fresh spinach make each bite delicious.
• Perfect for Brunch: Great for family gatherings or meal prep.
• Vegetarian-Friendly: Simple, meat-free option for a wholesome breakfast.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups fresh spinach, chopped
• 1 1/2 cups mushrooms, sliced
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté mushrooms until tender, about 5 minutes. Add spinach and cook until wilted. Remove from heat.
3. In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and onion powder.
4. Stir sautéed vegetables into the egg mixture.
5. Pour mixture into prepared baking dish. Sprinkle cheddar and Parmesan cheese on top.
6. Bake for 30–35 minutes, or until eggs are set and top is lightly golden.
7. Let casserole cool 5 minutes before slicing and serving.

Tips & Variations

• Cheese options: Use mozzarella, feta, or Swiss for different flavors.
• Add-ins: Bell peppers, onions, or cherry tomatoes add color and nutrition.
• Make it vegan: Replace eggs with a chickpea flour batter or tofu-based mixture.
• Prep ahead: Assemble the night before and refrigerate; bake in the morning.
• Seasonings: Add fresh herbs like parsley, dill, or chives for extra flavor.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions in airtight containers for up to 2 months.
• Reheating: Reheat in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
• Tip: Cover with foil when reheating in the oven to prevent drying out.

Serving & Pairing Ideas

• Serve with whole-grain toast or fresh fruit.
• Pair with orange juice, coffee, or herbal tea.
• Garnish with fresh herbs or avocado slices for added flavor.
• Add a side of roasted potatoes or breakfast sausage for a hearty brunch.
• Perfect for holiday breakfast buffets or weekend family meals.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but thaw and drain excess liquid to prevent a soggy casserole.

Can I make this casserole gluten-free?

Absolutely! The recipe is naturally gluten-free if using gluten-free cheese options.

Can I prepare it the night before?

Yes, assemble the casserole and refrigerate overnight. Bake fresh in the morning.

Can I add meat to this casserole?

Yes, cooked bacon, ham, or sausage can be added for a heartier breakfast option.

Ready to Make It?

This Spinach and Mushroom Egg Casserole is a healthy, hearty breakfast that’s easy to prep and perfect for any morning. With fresh vegetables, fluffy eggs, and optional cheese, it’s a crowd-pleaser for family breakfasts or brunch gatherings. Pin this recipe to save it for your next delicious start to the day.

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