Mushroom & Spinach Breakfast Casserole

If you’re looking for an extra-hearty breakfast that can be made ahead and stored in the freezer you can’t do much better than this. This vegetarian recipe includes plenty of eggs and cheese for protein and the powerful nutrient profiles of spinach and mushrooms. Ham or sausage can be added to boost flavor and protein power.

  • 5 tbs Butter, unsalted divided
  • 1 med Yellow onion, chopped (about 7 ounces)
  • 8 oz Mushrooms, sliced
  • 12 oz Baby spinach
  • 2 cloves Garlic, minced
  • 6 Eggs
  • 16 oz Cottage cheese
  • 12 oz Sharp cheddar cheese, shredded
  • 3 Green onions, sliced
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper

1. Pre-heat oven to 350˚. Use 1 tablespoon butter to grease 13 inches by 9 inches baking dish.

2. Heat 4 tablespoons butter in a large skillet or sauté pan; sauté yellow onion and mushrooms for about 3 to 4 minutes until onions are translucent and mushrooms are soft. Add garlic and sauté 1 minute.

3. Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.

4. Let cool, drain excess liquid, and chop more finely.

5. In separate bowl whisk eggs, cottage cheese, cheddar cheese, green onions, and salt and pepper. Add cooked spinach and mushroom mix.

6. Mix well and pour into baking dish.

7. Bake for 45 to 50 minutes or until top is golden brown and center is cooked through.

Serves 8-12 | Prep Time 55-65 mins