Spinach Mushroom Breakfast Casserole is a hearty and nutritious dish perfect for a weekend brunch or meal prep for the week. This casserole features a savory blend of sautéed spinach and mushrooms, combined with eggs and cheese, all baked to perfection in a single dish. The result is a fluffy, flavorful breakfast that’s packed with protein and vegetables. It’s easy to make ahead and versatile enough to enjoy on its own or with a side of toast or fresh fruit.
Ingredients:
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, sliced
- 1/2 onion, chopped
- 8 large eggs
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a baking dish or casserole dish.
- Sauté the Vegetables:
- In a skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the mushrooms and cook until tender. Stir in the spinach and cook until wilted. Season with salt, pepper, garlic powder, and thyme.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, shredded cheese, and Parmesan cheese.
- Assemble the Casserole:
- Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables.
- Bake:
- Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
- Serve:
- Let the casserole cool slightly before slicing. Serve warm.
Enjoy this Spinach Mushroom Breakfast Casserole as a nutritious and satisfying start to your day!
