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.

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.