Description
A delicious and hearty Spinach and Mushroom Breakfast Casserole packed with fresh vegetables, rich cheeses, and eggs. This gluten-free casserole is perfect for a nourishing breakfast or brunch, offering a creamy texture with a golden-brown crust from baking.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped (about 7 ounces)
- 8 ounces mushrooms, sliced
- 12 ounces baby spinach
- 2 cloves garlic, minced
- 3 green onions, sliced
Dairy & Eggs
- 5 Tablespoons unsalted butter, divided
- 6 eggs, beaten
- 16 ounces cottage cheese
- 12 ounces sharp cheddar cheese, shredded
Seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Use 1 tablespoon of unsalted butter to grease a 13″ x 9″ baking dish thoroughly to prevent sticking.
- Sauté Vegetables: In a large skillet or sauté pan, heat the remaining 4 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms, cooking for 3 to 4 minutes until the onions become translucent and the mushrooms soften. Add the minced garlic and continue to sauté for an additional minute until fragrant.
- Cook Spinach: Gradually add the baby spinach to the skillet, a handful at a time, stirring to wilt it down. Cover the skillet and let the spinach cook for about 5 minutes until fully wilted.
- Drain and Chop: Remove the skillet from heat and allow the vegetable mixture to cool slightly. Drain any excess liquid from the mixture and chop the contents more finely for an even texture in the casserole.
- Mix Casserole Ingredients: In a large separate bowl, whisk together the beaten eggs, cottage cheese, shredded cheddar cheese, sliced green onions, kosher salt, and black pepper. Fold in the cooled spinach and mushroom mixture until well combined.
- Assemble and Bake: Pour the mixture evenly into the prepared baking dish. Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is fully set.
Notes
- This recipe is naturally gluten-free, making it suitable for gluten-sensitive individuals.
- For a lower-fat version, consider using reduced-fat cottage cheese and cheddar cheese.
- You can prepare this casserole the night before and bake it fresh in the morning for a convenient breakfast.
- Feel free to add other vegetables like bell peppers or zucchini for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 2 g
- Sodium: 554 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 129 mg
