Spinach Mushroom Breakfast Casserole (Print Version)
A savory morning dish combining cremini mushrooms, wilted spinach, and tangy goat cheese in a fluffy egg casserole.
# Ingredients:
→ Vegetables
01 -
1 tablespoon olive oil
02 -
16 ounces cremini mushrooms, sliced
03 -
4 cups packed spinach leaves
04 -
2 green onions, sliced
→ Seasonings
05 -
3 cloves garlic, minced
06 -
Kosher salt and black pepper, to taste
→ Dairy
07 -
4 ounces goat cheese, divided
08 -
1/2 cup milk
→ Eggs
09 -
18 large eggs
→ Optional Garnish
10 -
Freshly chopped chives
# Steps:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
02 -
In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Season with salt and black pepper, to taste.
03 -
Pour the vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Crumble half of the goat cheese over the vegetables.
04 -
In a large bowl, whisk together the eggs and milk. Season with salt and black pepper, to taste.
05 -
Pour the egg mixture over the veggies and cheese. Crumble the remaining goat cheese over the eggs.
06 -
Bake for 30 to 40 minutes or until eggs are set and slightly golden around the edges. Remove from oven and let cool for 5 minutes.
07 -
Garnish with chopped chives. Cut into squares and serve warm.
# Notes:
01 -
Letting the casserole rest for 5 minutes after baking makes cutting slices easier.