Spinach and Mushroom Egg Casserole

Spinach and Mushroom Egg Casserole

Karen Hibbert

"A nice meatless breakfast or brunch main course."
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Ingredients

45 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 323 mg
  • 108%
  • Sodium:
  • 1066 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  2. 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.
  3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 41
  1. 47 Ratings

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Most helpful positive review

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 cook...

Most helpful critical review

This was a nice dish. I could have gone without the cottage cheese (not a fan) though. To me it just got lost in the dish.

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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 cook...

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 start...

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 co...

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 t...

This recipe couldn't be easier. I used fresh spinach, added chopped turkey sausage, and sautéed onions so that I have a complete breakfast in one dish, which I then eat for breakfast during the ...

Wasn't sure what to expect. Turned out fluffy and rich. I really enjoyed it. Used fresh spinach and mushrooms, sautéed and chopped them. Didn't have 16 Oz of shredded cheese, so I used 8 ...

Took half of all the proportions. It seemed like there was not enough liquid to coat mushroom and spinach, so I added 1/4 cup of milk and that did the trick. A little too much cheese to my prefe...

Made this for brunch first time around and everyone raved about it! Made it again this weekend and I realized that I forgot the flour the first time around. Actually liked the flour-less version...

I love this it's delicious! Its good to heat up during the week for breakfast and its cheap and quick.