If you’re looking for a cozy start to your morning or a weekend brunch that simply wows, I’ve got just the thing. This Spinach Mushroom Breakfast Casserole Recipe is a family favorite that I keep coming back to again and again. It’s layered with fresh veggies, creamy cheese, and just the right amount of savory goodness, making every bite feel hearty and comforting. Trust me, once you try it, you’ll want to make it a regular part of your breakfast rotation.
Why You’ll Love This Recipe
- Super Flavorful: The combination of sautéed mushrooms, onions, and garlic with creamy cheddar and cottage cheese makes every bite burst with savory goodness.
- Nutritious Yet Indulgent: Packed with spinach and protein-rich eggs and cheese—this casserole feels rich but is surprisingly wholesome.
- Make-Ahead Friendly: Prep it the night before and just pop it in the oven in the morning for a fuss-free breakfast.
- Family Pleaser: My kids and guests alike always ask for seconds — it’s just that good!
Ingredients You’ll Need
Each ingredient plays an important role here. The fresh spinach and mushrooms give that earthy, fresh flavor, while the cheeses add creaminess and a lovely golden crust. When shopping, I recommend getting fresh, firm mushrooms and baby spinach that looks vibrant and not wilted for the best results.
- Unsalted butter: Using unsalted lets you control the sodium in the dish better and helps the flavors shine without extra saltiness.
- Medium onion: Adds sweetness and a lovely base flavor when sautéed.
- Mushrooms: I prefer cremini or white button—they get beautifully tender and add meaty texture.
- Baby spinach: Fresh is best here; frozen can add too much moisture.
- Garlic cloves: Minced fresh garlic is key for that aromatic boost.
- Eggs: The binder that helps hold everything together.
- Cottage cheese: Adds creaminess and a bit of tang without being overpowering.
- Sharp cheddar cheese: I always go for sharp because it gives a nice bite and melts beautifully.
- Green onions: These give a mild oniony crunch and fresh color.
- Kosher salt and black pepper: Essential seasoning to bring all the flavors into balance.
Variations
I love mixing things up sometimes, and this casserole is super forgiving when it comes to changes. Feel free to personalize it to what you have on hand or your taste preferences—you really can’t go wrong.
- Use Different Cheese: I’ve swapped sharp cheddar for pepper jack or even gouda to add a smoky twist, and it works like a charm.
- Add Protein: Sometimes I toss in cooked sausage or crispy bacon for an extra savory punch, which my family adores.
- Make It Vegetarian Friendly: Simply leave out any meat add-ins and maybe add some diced bell peppers or zucchini instead.
- Gluten-Free: The base recipe is naturally gluten-free – perfect if you’re catering to someone with sensitivities.
How to Make Spinach Mushroom Breakfast Casserole Recipe
Step 1: Sauté Your Veggies to Perfection
Start by preheating your oven to 350°F and greasing a 13″ x 9″ baking dish with 1 tablespoon of butter—this prevents sticking and helps develop a golden crust. Next, heat the remaining butter in a large skillet over medium heat and toss in the chopped onions and sliced mushrooms. Cook for about 3 to 4 minutes until the onions turn translucent and mushrooms soften nicely. This is the fragrant foundation of your casserole, so don’t rush it! Add in the minced garlic and sauté for another minute until aromatic—be careful not to burn it!
Step 2: Wilt the Spinach and Prepare the Mixture
Add your baby spinach in handfuls to the skillet, stirring each batch so it starts to wilt. Cover the pan and let the spinach steam down for about five minutes—this softens it and releases any excess water. When it’s cooled down enough to handle, drain off any extra liquid because too much moisture can make your casserole soggy. Then roughly chop the spinach and mushroom mixture so every bite has a bit of everything.
Step 3: Combine and Bake
In a large bowl, whisk together the eggs, cottage cheese, shredded sharp cheddar, sliced green onions, kosher salt, and black pepper. Then gently fold in the cooled spinach and mushroom mixture until everything is evenly combined. Pour the mixture into your prepared baking dish and spread out evenly. Pop it in the oven and bake for 45 to 50 minutes, or until the top is beautifully golden and the center is set—no jiggle! Let it cool for about 10 minutes before slicing; this helps it firm up and makes serving easier.
Pro Tips for Making Spinach Mushroom Breakfast Casserole Recipe
- Don’t Skip Draining Spinach: Excess moisture from spinach can water down your casserole, so make sure to squeeze or drain it well.
- Even Cheese Distribution: Mix the shredded cheddar well in the egg mixture so the cheese melts consistently throughout the dish.
- Test for Doneness: Use a toothpick in the center; it should come out clean when the casserole is ready.
- Let It Rest: Allow the casserole to cool slightly; it cuts more neatly and the flavors get to mingle.
How to Serve Spinach Mushroom Breakfast Casserole Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or extra green onions on top just before serving—it adds a pop of color and a fresh bite. A dollop of sour cream or a few cherry tomatoes on the side also brighten it up and add a nice contrast to the richness.
Side Dishes
This casserole pairs beautifully with a light fruit salad or some crusty whole-grain toast. My family often enjoys it alongside roasted potatoes or a refreshing cucumber salad for a complete meal that feels indulgent yet balanced.
Creative Ways to Present
For a special brunch, I’ve baked this casserole in individual ramekins and topped them with a sprinkle of crispy bacon and hot sauce. It’s a fun and elegant way to serve guests, plus everyone loves having their own personal portion!
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 3 days. After reheating, the casserole still holds its creamy texture, making it a fantastic quick breakfast or snack option.
Freezing
This casserole freezes well! I usually portion it into individual servings, wrap them tightly, and freeze for up to 2 months. Just thaw overnight in the fridge before reheating, and you’ve got a ready-made meal waiting.
Reheating
To reheat, I pop the slices in a preheated 350°F oven for about 15-20 minutes, which helps restore the original texture and melts the cheese nicely without drying out the casserole. In a pinch, microwaving works, but oven reheating is my go-to for best results.
FAQs
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Can I use frozen spinach instead of fresh in this casserole?
Yes, you can! But make sure to thaw it completely and squeeze out all excess water before adding it to prevent the casserole from becoming too watery. Fresh spinach usually gives a better texture, but frozen works in a pinch.
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Is this Spinach Mushroom Breakfast Casserole Recipe suitable for meal prep?
Absolutely. It’s one of my favorite make-ahead breakfasts. You can prepare it the night before, keep it covered in the fridge, and bake it the next morning for an effortless start to your day.
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Can I add other vegetables to this casserole?
Definitely! Feel free to toss in diced bell peppers, zucchini, or tomatoes depending on the season and your preference. Just be mindful of moisture content and cook tougher veggies beforehand if needed.
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How do I know when the casserole is fully cooked?
Look for a golden-brown top and a firm center. You can also insert a toothpick or knife into the middle; it should come out clean without wet batter clinging to it.
Final Thoughts
This Spinach Mushroom Breakfast Casserole Recipe is one of those dishes that feels like a warm hug on a plate. I absolutely love how it brings together simple, wholesome ingredients into something truly special and satisfying. Whether it’s a busy weekday morning or a relaxed weekend brunch, this casserole delivers comfort and flavor every time. So grab your skillet and baking dish — I’m confident you’ll enjoy this one as much as my family does, and it’ll soon become your go-to breakfast staple too!
Print
Spinach Mushroom Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Spinach and Mushroom Breakfast Casserole is a hearty and nutritious dish perfect for a family breakfast or brunch. It combines sautéed mushrooms, fresh spinach, and a blend of cottage and cheddar cheese bound together with eggs, then baked to golden perfection. Rich in protein and packed with flavor, this casserole is also gluten-free, making it a versatile option for many dietary needs.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped (about 7 ounces)
- 8 ounces mushrooms, sliced
- 12 ounces baby spinach
- 2 cloves garlic, minced
- 3 green onions, sliced
Dairy and Eggs
- 5 Tablespoons unsalted butter (divided)
- 6 eggs, beaten
- 16 ounces cottage cheese
- 12 ounces sharp cheddar cheese, shredded
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Use 1 tablespoon of the unsalted butter to grease a 13″ x 9″ baking dish thoroughly to prevent sticking during baking.
- Sauté Onions and Mushrooms: Heat the remaining 4 tablespoons of butter in a large skillet or sauté pan over medium heat. Add the chopped onions and sliced mushrooms, sautéing them for about 3 to 4 minutes until the onions become translucent and the mushrooms soften.
- Add Garlic: Stir in the minced garlic and continue sautéing for another minute to release its aroma and flavor.
- Wilt Spinach: Add the baby spinach a handful at a time to the skillet, stirring as you go. Cover the skillet and let the spinach wilt down, which should take about 5 minutes.
- Cool and Drain: Remove the skillet from heat and allow the mixture to cool slightly. Drain any excess liquid from the vegetables to avoid a soggy casserole. Chop the vegetable mixture more finely to ensure even distribution in the casserole.
- Combine Casserole Ingredients: In a large mixing bowl, whisk together the beaten eggs, cottage cheese, shredded cheddar cheese, sliced green onions, kosher salt, and black pepper. Add the sautéed and chopped spinach and mushroom mixture and mix well until fully combined.
- Assemble and Bake: Pour the mixture evenly into the prepared baking dish. Place it in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is set and cooked through.
Notes
- This casserole is naturally gluten-free, making it suitable for those avoiding gluten.
- For a vegetarian option, ensure the cheese and other ingredients comply with your dietary preferences.
- Allow the casserole to cool for a few minutes before slicing for easier serving.
- Leftovers can be refrigerated and enjoyed within 3 days.
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
