Spinach and Mushroom Breakfast Casserole
This breakfast casserole is a little lighter than most breakfast casserole.  I think it makes a great lunch as well.  

Spinach and Mushroom Breakfast Casserole

  • 12 ounce bag fresh baby spinach
  • 1/2 lb. mushrooms sliced
  • 3 green onions sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 6 eggs beaten
  • 5 Tablespoons unsalted butter divided
  • 16 oz. cottage cheese
  • 12 ounces sharp cheddar cheese grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  1. Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13" X 9" baking dish.
  2. Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
  3. Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
  4. Let cool, drain excess liquid, and chop more finely if desired.
  5. In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture.
  6. Mix well and pour into baking dish.
  7. Bake for 45-50 minutes or until top is golden brown and center is done.

Photo/Recipe credit: WhatAGirlEats.com


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