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

Scale

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

Cook Mode Prevent your screen from going dark

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