Description
A hearty and nutritious Spinach and Mushroom Breakfast Casserole made with sautéed mushrooms, fresh spinach, and a rich mixture of eggs, cottage cheese, and sharp cheddar cheese. Perfectly baked to a golden brown for a delicious and satisfying morning meal.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped (about 7 ounces)
- 8 ounces mushrooms, sliced
- 12 ounce baby spinach
- 2 cloves garlic, minced
- 3 green onions, sliced
Dairy & Eggs
- 5 tablespoons unsalted butter (divided)
- 6 eggs, beaten
- 16 ounces cottage cheese
- 12 ounces sharp cheddar cheese, shredded
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F. Use 1 tablespoon of unsalted butter to grease a 13″ x 9″ baking dish thoroughly to prevent sticking.
- Sauté Vegetables: Heat the remaining 4 tablespoons of butter in a large skillet or sauté pan over medium heat. Add the chopped onions and sliced mushrooms and sauté for about 3-4 minutes until the onions are translucent and the mushrooms are soft. Then add the minced garlic and sauté for another minute to release its aroma.
- Cook Spinach: Gradually add the baby spinach in handfuls to the skillet, stirring to incorporate each addition. Cover the skillet and let the spinach wilt completely, which will take about 5 minutes.
- Cool and Drain: Once the spinach has wilted and combined with the other vegetables, remove the skillet from heat. Allow the mixture to cool slightly, then drain any excess liquid that has accumulated. Chop the mixture more finely to ensure even distribution in the casserole.
- Mix Ingredients: In a large mixing bowl, whisk together the beaten eggs, cottage cheese, shredded sharp cheddar cheese, sliced green onions, kosher salt, and black pepper until well combined. Then fold in the cooled spinach and mushroom mixture thoroughly.
- Assemble and Bake: Pour the combined mixture evenly into the prepared greased baking dish. Place it in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is fully set and cooked through.
Notes
- This recipe is gluten free, making it a great option for those with gluten sensitivities or celiac disease.
- Be sure to drain the excess moisture from the spinach and mushrooms to keep the casserole from becoming soggy.
- The casserole can be prepared the night before and baked fresh in the morning for a convenient breakfast option.
- For a vegetarian diet, ensure the cottage cheese and cheddar are free from animal rennet if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 2 g
- Sodium: 554 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 129 mg
