Spinach and Mushroom Egg Casserole
Elevate your breakfast or brunch table with this hearty Spinach and Mushroom Egg Casserole, a flavor-packed dish that's as wholesome as it is satisfying. Bursting with vibrant baby spinach, earthy mushrooms, and a hint of sautéed garlic and onions, this protein-rich casserole is bound together by fluffy eggs and creamy milk for a light, yet satisfying texture. Topped with melted shredded cheese—choose cheddar for a bold flavor or mozzarella for a touch of creaminess—it’s perfectly seasoned with paprika, salt, and black pepper for a balanced finish. With just 15 minutes of prep and a quick bake time, this 9x13-inch casserole serves 6 and is ideal for meal prep, family brunches, or a crowd-pleasing addition to your holiday spread. Pair it with crusty bread or fresh fruit for a complete, delicious meal that’s gluten-free, vegetarian, and irresistibly good!
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Recipe Information
Ingredients
- 10 large eggs
- 0.5 cups milk
- 4 cups baby spinach
- 8 oz mushrooms
- 1 medium onion
- 2 cloves garlic cloves
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are tender.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika until fully combined.
Fold the mushroom and spinach mixture into the egg mixture. Mix well to evenly distribute the vegetables.
Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the center is set and the edges are golden brown.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing and serving.
Enjoy as-is or serve with a side of fresh fruit or crusty bread for a complete meal.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1991 mg | 664% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.4 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 1408 mg | 108% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2279 mg | 48% | |
*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.
