Spinach Mushroom Breakfast Casserole
Total Time
55 mins
Prep Time
15 mins
Cook Time
40 mins
Rating
4.59 out of 5 stars
(140)
Ingredients
12
- 1 tablespoon olive oil
- 16 ounces cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 green onions, sliced
- 4 ounces goat cheese, divided
- 18 large eggs
- 1/2 cup milk
- Freshly chopped chives for garnish, optional
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Step 2
In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Season with salt and black pepper, to taste.
Step 3
Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Crumble half of the goat cheese over the vegetables.
Step 4
In a large bowl, whisk together the eggs and milk. Season with salt and black pepper, to taste. Pour egg mixture over the veggies and cheese. Crumble the remaining goat cheese over the eggs.
Step 5
Bake for 30 to 50 minutes or until eggs are set and slightly golden around the edges. The time will vary depending on your oven and the pan you use. Check it sooner than later to be safe, ours usually takes around 45 minutes.
Step 6
Remove from oven and let cool for 5 minutes. Garnish with chopped chives. Cut into squares and serve warm.
Step 7
Save recipe for the next time?
Chef's notes
The recipe can be reheated in a 350ºF oven for about 25 minutes or individual servings can be reheated in the microwave for 30 to 60 seconds.
Baked breakfast casserole can be frozen for up to two months. Make sure the casserole is completely cooled and then wrap in plastic wrap and foil and place in the freezer.
