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
Ingredients
- 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
Instructions
- Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13" X 9" baking dish.
- 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.
- Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
- Let cool, drain excess liquid, and chop more finely if desired.
- In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture.
- Mix well and pour into baking dish.
- Bake for 45-50 minutes or until top is golden brown and center is done.
Photo/Recipe credit: WhatAGirlEats.com
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