As I stood in my kitchen, the smell of mushrooms and spinach filled the air. It reminded me of brunches at my friend’s house. Everyone brought something special, but the egg casserole was always the star.
We’d all gather around the table, eager to try the Spinach and Mushroom Egg Casserole. It was not just tasty but also made us feel good. It was perfect for a healthy brunch.
Introduction to Spinach and Mushroom Egg Casserole
The Spinach and Mushroom Egg Casserole is a favorite for breakfast. It has been loved by families for nearly thirty years. This dish is easy to make ahead and combines great textures and tastes.
It starts with fresh baby spinach and mushrooms. These add comfort and nutrition. Crumbled goat cheese and eggs make it rich and tasty. You can add different meats, but it’s best as a vegetarian dish.
Making this casserole is simple and quick. You can bake it ahead of time. It’s perfect for brunch or busy mornings.
The mix of fresh veggies and creamy parts is delicious. It’s also full of nutrients. This dish is great for family meals or any time you want something comforting and healthy.
What Makes This a Healthy Brunch Recipe
This Spinach and Mushroom Egg Casserole is a healthy brunch recipe. It has eggs, which are full of protein. This makes it a great choice for any meal.
Spinach adds vitamins and minerals like Vitamin A and Iron. Mushrooms bring important nutrients without extra calories. Together, they make a tasty and healthy dish for everyone.
The casserole can be changed to fit different diets. It’s perfect for low-carb diets. You can make it for family gatherings, brunch with friends, or meal prep.
Each serving is not only filling but also good for you. It has calcium, Vitamin D, and antioxidants. These help keep you healthy.
This dish is also easy to make ahead of time. It’s great for busy mornings. It’s tasty and easy to prepare.
| Nutritional Information | Per Serving |
|---|---|
| Calories | 221 |
| Fat | 16g |
| Carbohydrates | 5g |
| Protein | 15g |
| Cholesterol | 248mg |
| Sodium | 455mg |
| Dietary Fiber | 1g |
| Vitamin A | 1467IU |
| Iron | 2mg |
Ingredients for Spinach and Mushroom Egg Casserole
To make a tasty spinach mushroom breakfast casserole, you need some key ingredients. These ingredients are easy to find. They make the dish both healthy and filling.
Essential Ingredients
Here’s what you’ll need for this yummy egg bake:
- 2 tablespoons of olive oil
- 1 pound of sliced mushrooms
- 5 medium garlic cloves, minced
- 5 ounces of fresh spinach
- 12 large eggs
- 3/4 cup of half-and-half
- 1 1/2 cups of shredded Gruyère cheese
- Salt and black pepper to taste
- Green onions for garnish
This mix creates a creamy, tasty dish that’s perfect for breakfast.
Optional Add-Ins for Customization
Want to make this egg bake your own? Try these extras:
- Diced ham or sausage for a meatier option
- Goat cheese or Monterey Jack for different flavor profiles
- Bell peppers or zucchini for additional vegetables
- Your favorite spices, such as paprika or Italian seasoning
These options let you make the casserole your own. It’s great for brunch or any meal.
| Ingredient | Amount |
|---|---|
| Olive Oil | 2 tablespoons |
| Mushrooms | 1 pound |
| Garlic Cloves | 5 medium |
| Spinach | 5 ounces |
| Large Eggs | 12 |
| Half-and-Half | 3/4 cup |
| Gruyère Cheese | 1 1/2 cups |
| Green Onions | For garnish |
Step-by-Step Instructions to Prepare the Casserole
Starting to make the Spinach and Mushroom Egg Casserole is fun. These steps will help you make this tasty brunch dish.
Preparation Tips for a Perfect Bake
First, heat your oven to 350°F. This helps the casserole bake right. Grease a 9×13 inch baking dish to stop it from sticking.
In a skillet, cook 1 cup of diced onion and 8 ounces of mushrooms. Use medium heat so they don’t brown too fast.
Then, add 5 ounces of fresh spinach. Let it wilt but drain any extra water. This keeps the casserole from getting soggy.
In another bowl, mix 12 large eggs and 1½ cups of half-and-half. Add 1½ cups of shredded cheddar cheese and the cooked veggies. Make sure everything mixes well.
Pour the mix into the baking dish. Bake for 30-35 minutes until it’s set and golden on top. Let it cool a bit before cutting into 12 pieces. This dish is great for brunch or meal prep, and it can be frozen for up to three months.
Why This is an Easy Make-Ahead Meal
Making meals ahead of time saves a lot of time. The Spinach and Mushroom Egg Casserole is perfect for this. I make it on weekends for busy weekdays or brunch with friends. It only takes 20 minutes to prepare and 25 to 35 minutes to bake.
This dish is great because you can make it a day before. I prepare it the night before, cover it, and refrigerate it. Then, I just bake it the next day. It’s perfect for big gatherings or when mornings are rushed. It serves six, but you can easily make more or less.
The casserole tastes even better the next day. Reheating it in the microwave keeps it tasty. It has 283 calories per serving, making it a healthy treat.
Using different breads and veggies makes this meal flexible. You can add leftover ham, broccoli, or even Thanksgiving stuffing. It’s a great way to use up food.
This meal is not just easy, but it also impresses guests. It’s my go-to for brunch or a quick breakfast.
| Feature | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings | 6 people |
| Caloric Content | 283 kcal per serving |
| Frequency of Preparation | 2-3 times a month |
| Adjustability | Recipe adjustments available for doubling or tripling servings |
| Average Rating | 4.04 out of 5 (26 votes) |
Serving Suggestions for a Savory Strata Experience
I love to serve my savory strata with more than just the dish. Adding brunch accompaniments makes the meal better. A light salad is great with the strata. It’s refreshing and cuts through the creaminess.
Roasted veggies add flavor and look good with the strata. Try zucchini, asparagus, or bell peppers. They make the meal healthier and tastier.
For a sweet note, I serve fresh fruit. Berries or citrus are perfect. Yogurt is also great, adding a creamy touch. Pastries are a nice flaky option too.
I garnish with chopped chives or extra cheese. It makes the dish look and taste better. It’s a nice touch.
| Brunch Accompaniments | Description |
|---|---|
| Light Salad | A mix of seasonal greens with a tangy vinaigrette. |
| Roasted Vegetables | Seasonal vegetables like zucchini and asparagus, roasted to perfection. |
| Fresh Fruit | A selection of berries or citrus for a refreshing contrast. |
| Yogurt | Creamy and slightly tart yogurt that pairs well with savory flavors. |
| Pastries | An assortment of flaky pastries to complement the strata. |
| Garnishes | Chopped chives or extra cheese to enhance flavor and presentation. |
Spinach and Mushroom Egg Casserole: A Crowd-Pleaser Recipe
The Spinach and Mushroom Egg Casserole is a hit with my family and friends. It’s a tasty dish that’s great for any event. It has a mix of flavors and textures that everyone loves.
This recipe uses 10 ounces of cremini mushrooms for a rich taste. It also has 4 ounces of Gruyère cheese and 1/3 cup of Parmesan cheese. The 8 large eggs and 2 1/2 cups of evaporated milk make it creamy. Plus, 8 cups of rustic Italian bread add a satisfying crunch.
Baking it for 50 to 55 minutes at 350º F makes it golden brown. It serves 12 people, perfect for brunch parties. I’ve made it almost 100 times, and everyone loves it. It has a 4.8-star rating from over 105 reviews.
This casserole is easy to make and can be customized. You can use hash browns instead of bread or add red peppers and bacon. It’s great for any crowd. You can store leftovers in the fridge for up to 5 days and reheat them in the microwave.
| Ingredient | Amount |
|---|---|
| Cremini mushrooms | 10 ounces |
| Gruyère cheese | 4 ounces (approximately 1 1/2 cups) |
| Grated Parmesan cheese | 1/3 cup |
| Large eggs | 8 |
| Evaporated milk (or half-and-half) | 2 1/2 cups |
| Extra-virgin olive oil | 4 tablespoons |
| Rustic Italian bread (cut into 1-inch cubes) | 8 cups |
This Spinach and Mushroom Egg Casserole is loved by all. It’s perfect for feeding a crowd. I’m excited to share this recipe with you, as it always makes great memories.
Storing Leftovers: Keep it Fresh and Delicious
After enjoying the spinach and mushroom egg casserole, it’s key to know how to store leftovers. Letting the casserole cool down first helps keep its taste and texture good.
For the best results, cover the casserole tightly with plastic wrap or put it in an airtight container. This keeps all the yummy flavors inside. The casserole stays fresh in the fridge for up to four days, which is great for meal prep. It keeps its rich flavors well, so you can reheat and enjoy tasty portions all week.
If you want to store it longer, freezing is a good choice. I usually divide the casserole into single servings and put them in freezer-safe containers. This way, I can have tasty breakfasts for up to three months, making mornings easier.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container or covered dish. |
| Freezer | Up to 3 months | Portion into individual servings for easy meals. |
Freezing Instructions for Meal Prep
Freezing the Spinach and Mushroom Egg Casserole is a smart way to prepare meals ahead of time. It’s great for busy days. This casserole can be frozen unbaked for up to two months, making it an excellent option for meal prep.
To ensure the casserole maintains its quality, it is important to wrap it properly. I recommend using freezer-safe zip lock bags or plastic containers. These options protect against freezer burn, which occurs when air is in contact with the food’s surface. Not all zip lock bags are suitable, so it’s essential to choose thicker plastic ones that provide better insulation.
Here’s how I manage the freezing process:
- Prepare the casserole according to the recipe, but do not bake it yet.
- Once assembled, tightly cover the dish with plastic wrap and then with aluminum foil to create a barrier against air.
- Label the package with the date and contents.
This casserole can last for up to six months in the freezer, though quality may decline after three months. To reheat, I thaw it in the refrigerator overnight. This method minimizes the risk of foodborne illnesses, as proper food safety guidelines are essential.
When I’m ready to eat, baking a previously frozen casserole takes about twice the time of the original recipe. If prepared directly from the freezer, it takes around 45 minutes. I always check that the internal temperature reaches 165 degrees Fahrenheit to ensure it is adequately cooked.
For those who prefer smaller meals, freezing individual portions can speed up defrosting time and reduce waste. My favorite containers for this purpose are glass ones, but I avoid using them unless I’m sure they are freezer-safe, as they can crack under temperature changes.
With these freezing instructions, my Spinach and Mushroom Egg Casserole is ready for future meals. It allows me to enjoy a wholesome dish without the hassle of cooking every day.
Other Delicious Morning Dishes to Try
Breakfast can be more than just eggs and toast. If you like the Spinach and Mushroom Egg Casserole, try other breakfast casseroles. They offer new flavors and textures to start your day.
Breakfast Casseroles Worth Making
- Spinach Mushroom Frittata: This frittata has similar ingredients but feels different. It’s easy to make and can have any veggies you like.
- Egg Muffins: Great for a quick breakfast. You can add different veggies and cheese to make each one special.
- Classic Breakfast Strata: It’s layers of bread, eggs, cheese, and meat or veggies. It’s perfect for brunch with friends.
- Vegetable Quiche: A pie filled with eggs and veggies. It’s great for those who love a buttery crust and rich taste.
- Cornbread Breakfast Casserole: It mixes cornbread with eggs, cheese, and sausage. It’s hearty and has a southern taste.
Trying these breakfast casseroles can make your mornings better. Each dish adds something new and exciting to your breakfast routine.
Final Thoughts on This Nutritious Meal
The Spinach and Mushroom Egg Casserole is a standout for breakfast. It’s full of protein from eggs and cottage cheese. Plus, it has fresh spinach and mushrooms for a healthy start.
Each slice is tasty and good for you. I make it often because it’s so good.
This casserole is great for any day. It’s perfect for a lazy Sunday or a quick weekday breakfast. You can make it ahead of time for easy meals all week.
It’s also fun to add different things to it. This keeps the meals exciting.
Healthy eating doesn’t have to be boring. This casserole shows that you can eat well and enjoy it. Try it and make it a part of your meals. Enjoy the taste, the ease, and the health benefits!
