Description
Spinach and Mushroom Egg Casserole is a protein-packed, healthy breakfast with fresh vegetables and fluffy eggs, perfect for brunch or meal prep.
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
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet 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 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 30–35 minutes until eggs are set and top is lightly golden.
7. Let casserole cool 5 minutes before slicing and serving.
Notes
Use fresh or frozen spinach (thaw and drain first). Add bell peppers, onions, or cherry tomatoes for more flavor. Assemble the night before and refrigerate for easy morning baking.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg