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
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 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
