Oh my goodness, if you’re a breakfast lover like me, you’re going to fall head over heels for this Spinach Mushroom Breakfast Casserole! It’s hearty, delicious, and so comforting—perfect for those busy mornings when you need something that sticks to your ribs. I remember the first time I made this for a weekend brunch with friends; the aroma of sautéed mushrooms and spinach filled the kitchen, and everyone couldn’t wait to dig in! Trust me, there’s something magical about the combination of fluffy eggs, creamy cheese, and those vibrant greens. Whether you’re feeding a crowd or just want to treat yourself to a cozy morning, this casserole is the way to go. It’s not just a meal; it’s a warm hug on a plate! So grab your ingredients, and let’s get cooking!
Ingredients List
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (I love using cremini for their rich flavor!)
- 6 large eggs, beaten
- 1 cup milk (dairy or your favorite plant-based milk works great)
- 1 cup shredded cheese (cheddar or a blend adds a nice kick)
- 1 teaspoon salt (feel free to adjust based on your taste)
- 1/2 teaspoon pepper (freshly cracked makes a difference!)
- 1 tablespoon olive oil (for that lovely sautéed flavor)
How to Prepare Spinach Mushroom Breakfast Casserole
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your casserole cooks evenly. Trust me, starting with a hot oven makes all the difference in getting that perfect texture!
Sauté the Vegetables
Now, grab a skillet and heat up that tablespoon of olive oil over medium heat. Once it’s nice and warm, toss in those sliced mushrooms. Sauté them for about 5 minutes until they’re soft and slightly golden. Then, add in the spinach and cook for another 2-3 minutes until it’s wilted and vibrant. The smell? Absolutely heavenly!
Prepare the Egg Mixture
While those veggies are working their magic, let’s whip up the egg mixture. In a large bowl, whisk together the beaten eggs, milk, salt, and pepper. You want it to be well combined, so give it a good whisk! This is where the creamy goodness starts to come together.
Combine Ingredients
Now, it’s time to mix everything! Gently fold the sautéed mushrooms and spinach into the egg mixture, along with the shredded cheese. Make sure everything is evenly distributed—no one wants a surprise bite of just eggs, right? Stir it all together until it’s beautifully combined.
Bake the Casserole
Pour that delicious mixture into a greased baking dish, spreading it out evenly. Pop it in the oven and let it bake for about 30-35 minutes. You’ll know it’s done when the edges are golden and the center is set—it shouldn’t jiggle too much. Ooh, the anticipation is real! Once it’s out, let it cool for a few minutes before slicing. Enjoy your wonderful creation!
Tips for Success
To make sure your Spinach Mushroom Breakfast Casserole turns out perfectly every time, here are a few handy tips! First, be sure to properly sauté your mushrooms before adding the spinach. This helps to release their moisture, preventing a soggy casserole. Also, don’t skip the step of letting your casserole cool for a few minutes after baking—it’ll set up nicely and make slicing easier. If you want to add some extra flavor, consider mixing in herbs like thyme or dill; they complement the spinach beautifully! And remember, if you want to prep ahead, you can assemble everything the night before and just pop it in the oven in the morning. Trust me, it’s a game changer for busy mornings!
Nutritional Information
Now, let’s talk about the fuel behind this delicious Spinach Mushroom Breakfast Casserole! Here’s the estimated nutritional breakdown per serving, which is typically one slice. Keep in mind that values can vary based on the specific ingredients you use, but this will give you a good idea:
- Calories: 220
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 180mg
- Sodium: 450mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 2g
- Protein: 15g
This casserole packs a nutritious punch with protein from the eggs and cheese, plus those fantastic greens! It’s a great way to start your day on a wholesome note. Enjoy every bite without the guilt!
FAQ Section
Can I make this casserole ahead of time?
Absolutely! This Spinach Mushroom Breakfast Casserole is perfect for meal prep. You can assemble it the night before and refrigerate it. Just pop it in the oven in the morning for a quick and hearty breakfast.
Can I freeze leftovers?
Yes, you can freeze this casserole! Just let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.
What can I substitute for the cheese?
If you’re looking to skip the cheese or want a dairy-free option, you can try adding nutritional yeast for a cheesy flavor or leave it out entirely. The casserole will still be delicious!
How do I know when the casserole is done?
You’ll know it’s ready when the edges are golden and the center is set. It shouldn’t jiggle too much when you gently shake the dish. A toothpick inserted in the center should come out clean.
Can I add other vegetables?
Definitely! Feel free to mix in other veggies like bell peppers, onions, or even zucchini. Just make sure to sauté them with the mushrooms to get rid of excess moisture before adding them to the egg mixture.
Why You’ll Love This Recipe
- It’s a quick and easy dish that comes together in under an hour—perfect for busy mornings!
- Nutritious ingredients like spinach and mushrooms pack a healthy punch while keeping it tasty.
- This casserole is incredibly versatile; you can customize it with your favorite veggies or cheeses!
- It’s great for meal prep—make it ahead and enjoy delicious breakfasts all week long.
- Everyone loves it—whether kids or adults, this hearty dish is sure to please the whole family.
- Leftovers are just as good, making it a fantastic option for brunch or easy lunches!
Storage & Reheating Instructions
Once you’ve enjoyed your Spinach Mushroom Breakfast Casserole, you’ll want to know how to store those delicious leftovers, right? To keep it fresh, let the casserole cool completely at room temperature. Then, transfer it to an airtight container and pop it in the fridge. It should stay good for about 3 days—perfect for quick breakfasts throughout the week!
If you’re looking to keep it longer, you can freeze it! Just slice it into individual portions, wrap each piece tightly in plastic wrap, and then place them into a freezer-safe bag or container. This way, you can grab a slice whenever you’re craving it! It’ll keep in the freezer for up to 2 months.
When you’re ready to enjoy a slice again, simply thaw it in the fridge overnight. For reheating, you can either warm it in the microwave for about 1-2 minutes or pop it in the oven at 350°F (175°C) for about 10-15 minutes until it’s heated through. Just make sure to cover it with foil if you’re using the oven to prevent it from drying out. Enjoy your tasty, cozy breakfast once more!
Print
Spinach Mushroom Breakfast Casserole: 5 Reasons You’ll Love It
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A hearty breakfast casserole featuring spinach and mushrooms.
Ingredients
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add mushrooms and sauté until soft.
- Add spinach and cook until wilted.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in the cooked vegetables and cheese.
- Pour mixture into a greased baking dish.
- Bake for 30-35 minutes until set.
Notes
- Let it cool for a few minutes before serving.
- Can be stored in the refrigerator for up to 3 days.
- Great for meal prep.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg
Keywords: Spinach Mushroom Breakfast Casserole