Description
A hearty and nutritious Spinach and Mushroom Breakfast Casserole packed with sautéed vegetables, creamy cottage cheese, sharp cheddar, and eggs, baked to golden perfection.
Ingredients
Scale
- 1 medium onion, chopped (about 7 ounces)
- 8 ounces mushrooms, sliced
- 12 ounces baby spinach
- 2 cloves garlic, minced
- 3 green onions, sliced
- 5 Tablespoons unsalted butter (divided)
- 6 eggs, beaten
- 16 oz. cottage cheese
- 12 ounces sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13″ x 9″ baking dish with 1 tablespoon of the unsalted butter to prevent sticking.
- In a large skillet or sauté pan, melt 4 tablespoons of butter over medium heat. Add chopped yellow onions and sliced mushrooms and sauté for about 3-4 minutes, or until the onions turn translucent and mushrooms become tender.
- Stir in the minced garlic and continue sautéing for another minute to release its aroma and flavor.
- Gradually add the baby spinach, a handful at a time, stirring as you go. Cover the skillet and let the spinach wilt for about 5 minutes.
- Once cooked, remove the spinach and mushroom mixture from heat. Let it cool slightly, then drain any excess liquid to prevent sogginess. Chop the mixture more finely for even distribution in the casserole.
- In a separate large 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.
- Pour the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is fully set.
- Allow the casserole to cool for a few minutes before slicing. Serve warm for a delicious, protein-packed breakfast.
Notes
- This casserole is gluten-free and perfect for breakfast or brunch.
- Store leftovers in the refrigerator for up to 3 days.
- You can customize vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 242
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 200 mg