How to Make Spinach and Mushroom Egg Casserole - A Step-by-Step Guide

There's nothing quite like a warm and comforting breakfast casserole to start your day off right. And when it comes to classic combinations, few things can beat the savory goodness of eggs, spinach, and mushrooms. This Spinach and Mushroom Egg Casserole recipe is the perfect way to bring these ingredients together in a delicious and satisfying dish that's perfect for a weekend brunch or a special breakfast treat.

One of the best things about this casserole is its versatility. You can ...

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Ingredients

  • 1 teaspoon butter
  • 10 eggs
  • 1 (16 ounce) package cottage cheese
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • ½ cup butter, melted
  • ½ cup all-purpose flour
  • 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
  • 2 (4.5 ounce) cans sliced mushrooms, drained
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
  • Nutrition

    509 cal.

    • Total Fat: 38g
    • Saturated Fat: 22g
    • Cholesterol: 323mg
    • Sodium: 1066mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 31g
    • Vitamin C: 2mg
    • Calcium: 572mg
    • Iron: 3mg
    • Potassium: 352mg