Spinach Mushroom Breakfast Casserole
If you’re looking for a brunch dish that’s not only delicious but also packed with nutrients, look no further than this Spinach Mushroom Breakfast Casserole. This dish is all about wholesome ingredients coming together to create a satisfying start to your day. Imagine fluffy eggs cradling tender mushrooms and vibrant green spinach, all accented by the tangy notes of goat cheese. Whether you’re feeding a crowd or just want to meal prep for the week, this casserole is sure to become a favorite in your kitchen.
Why Spinach Mushroom Breakfast Casserole is Worth Your Time
This Spinach Mushroom Breakfast Casserole is a game-changer for those busy mornings or leisurely weekend brunches. Not only is it incredibly easy to throw together, but it also brings a delightful balance of flavors and textures. The combination of earthy cremini mushrooms, fresh spinach, and creamy goat cheese makes for a savory dish that will tantalize your taste buds. Plus, it’s packed with protein and veggies, providing a nutritious boost to kickstart your day.
Ingredient Rundown
To create this delicious casserole, you will need the following ingredients:
- 1 tablespoon olive oil
- 16 ounces cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 green onions, sliced
- 4 ounces goat cheese, divided
- 18 large eggs
- 1/2 cup milk
- Freshly chopped chives for garnish, optional
Prep & Cook Tools
To make your cooking experience seamless, gather the following tools:
- Large skillet: For sautéing the vegetables.
- Mixing bowl: To whisk together the eggs and milk.
- Baking dish: A 9×13 inch dish works perfectly for this recipe.
- Whisk: For combining the egg mixture.
- Spatula: To fold in your ingredients and serve.
Mastering Spinach Mushroom Breakfast Casserole: How-To
Making this Spinach Mushroom Breakfast Casserole is as easy as 1-2-3. Follow these simple steps for a delicious result.
Step 1: Sauté the Vegetables
In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the 16 ounces of sliced cremini mushrooms and cook until they are golden brown and tender, about 5-7 minutes.
Step 2: Add Spinach and Garlic
Stir in the 4 cups of packed spinach leaves and 3 cloves of minced garlic into the skillet. Season with Kosher salt and black pepper to taste. Sauté until the spinach has wilted, which should take about 2-3 minutes. Once done, remove from heat and let cool slightly.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, crack the 18 large eggs and whisk them together with 1/2 cup of milk. Fold in the sautéed vegetable mixture, along with the 2 sliced green onions and half of the 4 ounces of goat cheese.
Step 4: Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish with a bit of olive oil or cooking spray. Pour the egg and vegetable mixture into the baking dish, spreading it evenly.
Step 5: Add Goat Cheese and Bake
Crumble the remaining goat cheese over the top of the casserole. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is lightly golden.
Step 6: Garnish and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped chives, if desired. Cut into squares and serve warm. Enjoy your delightful Spinach Mushroom Breakfast Casserole!
Health-Conscious Tweaks
If you’re looking to make this casserole even healthier or to accommodate specific dietary preferences, consider these tweaks:
- Low-fat milk: Substitute whole milk with skim or plant-based milk.
- Egg whites: Use egg whites instead of whole eggs for a lighter option.
- Additional veggies: Add bell peppers, zucchini, or tomatoes for extra nutrients and flavor.
- Cheese alternatives: Swap goat cheese for feta or nutritional yeast for a dairy-free option.
Notes on Ingredients
The key to a great Spinach Mushroom Breakfast Casserole lies in the quality of your ingredients. Fresh spinach and cremini mushrooms will provide the best flavor and texture. If you can find organic eggs, they can also enhance the taste and nutrition of the dish. Feel free to experiment with different cheeses to suit your palate.
How to Store & Reheat
Leftover Spinach Mushroom Breakfast Casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place it in the microwave for a minute or until warmed through. For best results, you can also reheat it in the oven at 350°F (175°C) until heated thoroughly.
Top Questions & Answers
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before by following the steps up to the baking phase. Cover it with foil and store it in the refrigerator. Just pop it in the oven in the morning, adding a few extra minutes to the baking time.
Can I freeze the Spinach Mushroom Breakfast Casserole?
Yes, this casserole freezes well. Let it cool completely, then cut it into portions and wrap tightly in plastic wrap before placing in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with this casserole?
This casserole pairs wonderfully with a fresh fruit salad, yogurt, or a simple green salad. You can also enjoy it with a side of whole-grain toast or breakfast potatoes for a more hearty meal.
Can I use different vegetables?
Definitely! Feel free to customize the vegetables in this casserole according to your preference. Broccoli, kale, or asparagus are excellent alternatives that add different flavors and textures.
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Ready to Cook?
Now that you have everything you need to create this delightful Spinach Mushroom Breakfast Casserole, it’s time to gather your ingredients and get cooking! This dish is perfect for any occasion, whether you’re hosting brunch or simply want to enjoy a nutritious meal throughout the week. With its tantalizing flavors and wholesome ingredients, you’ll find it hard to resist going back for seconds. Happy cooking!
Spinach Mushroom Breakfast Casserole
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the sliced cremini mushrooms and cook until they are golden brown and tender, about 5-7 minutes.
- Stir in the packed spinach leaves and minced garlic into the skillet. Season with Kosher salt and black pepper to taste. Sauté until the spinach has wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, crack the large eggs and whisk them together with the milk. Fold in the sautéed vegetable mixture, along with the sliced green onions and half of the goat cheese.
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish with olive oil or cooking spray. Pour the egg and vegetable mixture into the baking dish, spreading it evenly.
- Crumble the remaining goat cheese over the top of the casserole. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is lightly golden.
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped chives, if desired. Cut into squares and serve warm. Enjoy your delightful Spinach Mushroom Breakfast Casserole!
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Customize with additional vegetables like bell peppers or zucchini.
- Leftovers can be stored in the fridge for up to 4 days.
- Reheat in the oven for best results.
- This casserole can be made ahead of time and baked in the morning!
