Recipe by Karen Hibbert
"A nice meatless breakfast or brunch main course."
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1 (16 ounce) package
1 (16 ounce) package
shredded Monterey Jack cheese
1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans
sliced mushrooms, drained
Just finished preparing this for the second time. Prep is super quick with easy to find, inexpensive ingredients. My whole family loves it - even the ones who aren't crazy about mushrooms. It cooks very evenly and stays moist and fluffy. If you have leftovers, it's even better the next day.
I made this recipe as written.......the family loved it. My older son has gone meatless, so I was looking for a new breakfast bake. This does need to be baked for longer than 35 minutes. I started at that but it was way to runny. I believe I baked it close to 50 minutes. Just keep an eye on it the first time you make it and make your own time adjustments. Thanks
I liked this easy casserole and the family raved about it. I added cooked sausage, used cheddar cheese instead of the Monterrey jack, fresh cooked spinach squeezing the water out and fresh cooked mushrooms. Because it was denser, I did have to cook it approximately 15 minutes longer but the knife test proved reliable.
This was good. I didn't like it quite as much as a leftover. Maybe because I microwaved it. Still worth making. Next time I'll just make what we need or heat up leftovers in the oven.
I love this it's delicious! Its good to heat up during the week for breakfast and its cheap and quick.
I made this ...the only change I did was saute the baby bella packaged mushrooms with garlic, onions, and olive oil...I sliced the onions finely though....and added fresh spinach and put it to the side until it was ready to mix into the egg mixture...it was in the oven for 40 mins or until I did the knife test... it turned out delicious. i appreciate this recipe..Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Egg Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 343
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