Portabella Breakfast Casserole
Start your morning right with this hearty and wholesome Portabella Breakfast Casserole—an easy, flavor-packed dish perfect for feeding a crowd or meal-prepping for busy mornings. This recipe combines earthy, nutrient-rich portabella mushrooms, vibrant baby spinach, and juicy cherry tomatoes, all sautéed with aromatic garlic and onions. Whisked eggs infused with creamy milk and Italian seasoning bind everything together, while a topping of melty cheddar cheese adds an irresistible golden finish. Baked to perfection in just 35 minutes, this gluten-free, protein-rich casserole is ideal for a healthy breakfast or brunch. Serve it warm alongside crusty bread or a fresh fruit salad to complete your meal!
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Recipe Information
Ingredients
- 4 large portabella mushrooms
- 8 large eggs
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 0.5 cup diced onion
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills, then chop the caps into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms, diced onion, and minced garlic to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and the onion starts to soften.
Add the baby spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and Italian seasoning until well combined.
Spread the sautéed mushroom-spinach mixture evenly across the bottom of the prepared baking dish. Scatter the cherry tomatoes over the top.
Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the shredded cheddar cheese on top.
Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs are fully set and the top is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 3778 mg | 164% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 21.0 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1310 mg | 101% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2707 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
