Spinach Mushroom Breakfast Casserole

This breakfast 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.  A great breakfast that can be made ahead and is the perfect feature for a brunch.

Key Ingredients:

• Mushrooms-We like to use cremini mushrooms, but baby bellas would be good too. You can buy sliced mushrooms or slice them with a sharp knife.
•  Spinach-Use fresh spinach and pack the spinach leaves when measuring. It may seem like a lot, but the spinach will shrink down when cooked.
• Green onions-Sliced green onions add a nice kick of flavor without being too overpowering.
• Chives-Garnish the finished egg dish with fresh chives.

How to make Spinach Mushroom Breakfast Casserole

Ingredients:

• 2 cups fresh spinach, chopped
• 1 1/2 cups mushrooms, sliced
• 1/2 onion, chopped
• 6-8 sliced cherry tomatoes
• 8 large eggs
• 1 cup shredded cheddar cheese
• 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:

1. Preheat your oven to 350°F (175°C). Grease a baking dish or casserole dish.
2. 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.
3. In a large bowl, whisk together the eggs, milk, shredded cheese, and Parmesan cheese.
4. Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables.
5. Add cherry tomatoes to the top of the dish.
6. Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
7. Let the casserole cool slightly before slicing. Serve warm.

How to Store

This egg casserole will keep in the refrigerator for up to four days. Cool the casserole to room temperature and cover the pan tightly with foil or plastic wrap and refrigerate. You can also place the casserole in an air tight container in the fridge.

You can reheat the casserole in a 350ºF oven for about 25 minutes or reheat individual servings in the microwave for 30 to 60 seconds.

Can You Freeze Breakfast Casserole?

Yes! Baked breakfast casserole can be frozen for up to two months. Make sure the casserole is completely cooled and then wrap in plastic wrap and foil and place in the freezer. You can also freeze in a freezer container.