If you’re on the hunt for a hearty, flavorful breakfast that feels like a warm hug on a chilly morning, this Spinach Mushroom Breakfast Casserole Recipe will become your new go-to. I absolutely love how it combines fresh spinach and earthy mushrooms with creamy cottage cheese and sharp cheddar for a dish that’s both satisfying and packed with nutrition. Once you try this, you’ll see why it’s a family favorite in my kitchen—I can’t wait to share all my tips so you nail it perfectly every time!
Why You’ll Love This Recipe
- Packed with Veggies: Spinach and mushrooms add flavor and nutrients without any heaviness.
- Simple Prep: Minimal chopping and straightforward steps make this an easy weekday or weekend breakfast.
- Make-Ahead Friendly: Perfect for prepping in advance and baking fresh when you’re ready to eat.
- Crowd Pleaser: Whether it’s a family brunch or holiday gathering, everyone asks for seconds.
Ingredients You’ll Need
This recipe strikes a beautiful balance between fresh vegetables, creamy cheeses, and eggs to bring everything together into one irresistible casserole. When shopping, look for fresh, firm mushrooms and bright green baby spinach for the best flavor.
- Unsalted butter: Using unsalted lets you control the salt in the dish perfectly.
- Medium onion: Adds a natural sweetness and depth when sautéed.
- Mushrooms: I like cremini or button mushrooms—they cook down nicely and add earthiness.
- Baby spinach: Fresh baby spinach wilts beautifully without getting mushy.
- Garlic cloves: Just a couple to brighten all the savory flavors.
- Eggs: These create the fluffy, custardy base of the casserole.
- Cottage cheese: Adds creamy texture and a mild tang without overpowering.
- Sharp cheddar cheese: For melty richness and a slightly sharp bite.
- Green onions: Bring freshness and just a hint of oniony crunch.
- Kosher salt and black pepper: Essential for seasoning all those delicious ingredients evenly.
Variations
I love that this Spinach Mushroom Breakfast Casserole Recipe is a perfect canvas for your creativity. Feel free to customize based on what’s in your fridge or your dietary preferences—you really can’t go wrong!
- Dairy-Free Version: Swap cottage cheese and cheddar for your favorite non-dairy cheese alternatives—I’ve done this with almond ricotta, and it worked beautifully.
- Meaty Addition: Adding cooked sausage or bacon amps up the heartiness; just sauté it along with the onions and mushrooms.
- Herb Boost: Fresh thyme or parsley stirred in before baking adds a bright twist that my family adores.
- Spice It Up: A pinch of red pepper flakes adds a subtle kick that’s perfect for brunch guests who like a little heat.
How to Make Spinach Mushroom Breakfast Casserole Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by heating 4 tablespoons of butter in a large skillet over medium heat. Toss in the chopped onion and sliced mushrooms, stirring occasionally. You’ll want to cook this mixture for about 3 to 4 minutes until the onions are translucent and the mushrooms have softened and released their moisture. Adding the garlic in the last minute is key—you’ll get that fragrant aroma without any burnt pieces. This step builds the flavor foundation, so don’t rush it!
Step 2: Wilt and Drain the Spinach
Add the baby spinach a handful at a time to the skillet, stirring until it begins to wilt. Then cover the pan and let it sit for about 5 minutes so the spinach steams down completely. After it cools a bit, I always like to squeeze out any extra liquid and chop the spinach mixture finely. This prevents your casserole from turning watery and ensures an even texture throughout.
Step 3: Mix the Casserole Batter
In a large bowl, whisk together the beaten eggs, cottage cheese, shredded cheddar, sliced green onions, kosher salt, and black pepper. Then fold in your sautéed vegetable mixture until everything’s evenly combined. This blend is where the magic happens—the eggs and cottage cheese make the base creamy, while the cheese adds that irresistible melty factor.
Step 4: Bake to Perfection
Preheat your oven to 350°F and grease a 13×9-inch baking dish with the remaining tablespoon of butter. Pour your mixture into the dish and smooth the top lightly with a spatula. Bake for 45 to 50 minutes until the top is golden brown and the center is set—if you gently shake the pan, the middle shouldn’t jiggle anymore. Let it cool for a few minutes before slicing to help everything hold together.
Pro Tips for Making Spinach Mushroom Breakfast Casserole Recipe
- Drain the Spinach Well: I learned the hard way that any leftover liquid can make the casserole soggy; squeezing it dry is a game changer.
- Use Sharp Cheddar: Sharp cheese gives the dish a wonderful tang and melty texture you just don’t get with mild varieties.
- Don’t Overbake: The casserole keeps cooking a bit as it rests—taking it out just as the center sets yields the best texture.
- Butter the Dish Generously: It helps with easy serving and adds a subtle richness to the edges that’s just heavenly.
How to Serve Spinach Mushroom Breakfast Casserole Recipe
Garnishes
I usually top slices with a sprinkle of fresh chopped parsley or additional green onions for a pop of color and fresh flavor. A dollop of sour cream or a drizzle of hot sauce is also fantastic if you like a bit of tang or heat to balance the richness.
Side Dishes
This casserole pairs beautifully with fresh fruit salad or a crisp green salad dressed lightly with lemon vinaigrette. For brunches, I often serve alongside crusty whole-grain bread or toasted English muffins to soak up any cheesy goodness.
Creative Ways to Present
For special occasions, I like to bake this casserole in individual ramekins or mini muffin tins for cute, personalized servings. It’s a great way to impress guests without extra fuss, plus everyone can grab their own perfectly portioned piece.
Make Ahead and Storage
Storing Leftovers
I store any leftovers tightly wrapped in an airtight container in the fridge for up to 3 days. When you reheat, the flavors meld even more, making it just as tasty the next day!
Freezing
If you want to prep ahead in bulk, this casserole freezes wonderfully. I recommend baking it first, cooling completely, then wrapping portions in plastic wrap followed by foil before popping them in the freezer.
Reheating
Reheat leftovers covered with foil at 350°F until warmed through, about 15-20 minutes. For a quick fix, microwaving works too—just be careful not to overcook or it can get rubbery.
FAQs
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Can I make this Spinach Mushroom Breakfast Casserole Recipe ahead of time?
Absolutely! You can prepare the mixture a day ahead, store it in the fridge, and bake it fresh in the morning. Alternatively, you can bake it completely, then reheat leftovers — both ways yield delicious results.
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Is this casserole suitable for gluten-free diets?
Yes! This recipe contains no gluten-containing ingredients, making it naturally gluten-free and safe for those with gluten sensitivities.
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What can I substitute for cottage cheese if I don’t have any?
You can use ricotta cheese as a substitute, which has a similar creamy texture and mild flavor. Greek yogurt is another alternative, though it will add a little tanginess.
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Can I add other vegetables or proteins?
Definitely! Cooked sausage, bacon, bell peppers, or zucchini all work wonderfully and can be sautéed along with the onions and mushrooms for extra flavor and texture.
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How do I know when the casserole is done baking?
The casserole is done when the top turns golden brown and the center is set without any jiggle when you gently shake the pan. Using a toothpick inserted in the center is another way — it should come out clean.
Final Thoughts
This Spinach Mushroom Breakfast Casserole Recipe has become such a staple in my home because it’s comforting, nutritious, and incredibly versatile. I love that it makes mornings less stressful, especially when feeding a crowd. If you’re looking for a breakfast that feels special but isn’t fussy, give this one a try—you’ll love serving it to your family or friends, and trust me, it might just become a tradition in your kitchen 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
A hearty and nutritious Spinach and Mushroom Breakfast Casserole packed with sautéed vegetables, creamy cottage cheese, sharp cheddar, and eggs, baked to golden perfection. Perfect for a wholesome breakfast or brunch that’s gluten-free and flavorful.
Ingredients
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 oz. cottage cheese
- 12 ounces sharp cheddar cheese, shredded
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: 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.
- Sauté Onions and Mushrooms: 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.
- Add Garlic: Stir in the minced garlic and continue sautéing for another minute to release its aroma and flavor.
- Cook Spinach: 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.
- Cool and Drain: 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.
- Mix Ingredients: 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.
- Assemble and Bake: 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.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm for a delicious, protein-packed breakfast.
Notes
- This breakfast casserole is naturally gluten-free, making it suitable for those with gluten sensitivities.
- For a lower-fat version, substitute reduced-fat cottage cheese and cheddar cheese.
- Feel free to add herbs like thyme or parsley for additional flavor.
- Make-ahead tip: Prepare and refrigerate the casserole mixture overnight, then bake fresh in the morning.
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
