Spinach, mushroom and cheddar egg casserole
Delicious Spinach, Mushroom, and Cheddar Egg Casserole: A savory blend of 12 eggs, fresh spinach, hearty mushrooms, and gooey cheddar cheese, perfect for a hearty breakfast or brunch. Simple to make and packed with flavor!
- 20 Mar 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
This savory spinach, mushroom, and cheddar egg casserole is a perfect dish for breakfast or brunch. Packed with nutritious vegetables, plenty of protein, and flavorful cheese, it’s not only delicious but also incredibly satisfying. It's an ideal make-ahead recipe for busy mornings or a special weekend treat.
Ingredients:
Instructions:
- In a large skillet, heat a small amount of olive oil over medium heat.
- Add the finely chopped onion and sauté for about 2-3 minutes, until it becomes translucent.
- Add the sliced mushrooms and continue to cook for another 4-5 minutes until the mushrooms are tender and any released moisture has evaporated.
- Toss in the chopped spinach and sauté for an additional 1-2 minutes, until the spinach is wilted. Remove from heat and set aside.
- In a large mixing bowl, crack the 12 eggs and beat them until well mixed.
- Season with a pinch of salt and pepper to taste.
- Fold the sautéed vegetables into the beaten eggs, mixing well to ensure the vegetables are evenly distributed.
- Stir in about half of the shredded cheddar cheese.
- Pour the egg and vegetable mixture into the prepared baking dish.
- Sprinkle the remaining cheddar cheese evenly over the top.
- Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the eggs are set and the top is golden brown.
- To check doneness, insert a knife or toothpick into the center; it should come out clean when the casserole is fully cooked.
- Remove the casserole from the oven and let it cool for 5-10 minutes before slicing.
- Serve warm and enjoy!
Tips:
- Make sure to sauté the mushrooms and onions before adding them to the casserole. This will help to reduce their moisture content and enhance their flavors.
- You can use any type of mushrooms you prefer. Common varieties like button mushrooms, cremini, or portobello work well.
- For a richer flavor, consider using a mix of cheeses such as a combination of cheddar and mozzarella.
- If you prefer a spicier dish, add a pinch of red pepper flakes or diced jalapeños to the vegetable mixture.
- Allow the casserole to cool slightly before cutting into it to allow it to set properly.
Your spinach, mushroom, and cheddar egg casserole is now ready to be served. This delicious and hearty dish can be enjoyed hot right out of the oven or saved for meal prep throughout the week. It’s a versatile recipe that can easily be adjusted based on your preferences and is sure to be a hit at any breakfast or brunch table.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.20g | 3% |
| Sugar 2.62g | 3% |
| Fat | |
| Fat 24g | 29% |
| Saturated 9g | 32% |
| Cholesterol 710mg | - |
| Vitamins | |
| Vitamin A 430ug | 48% |
| Choline 580mg | 105% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 1.06mg | 81% |
| Vitamin B3 2.03mg | 13% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 1.96ug | 82% |
| Vitamin C 9mg | 10% |
| Vitamin E 2.35mg | 16% |
| Vitamin K 100ug | 84% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.22mg | 29% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 550mg | 16% |
| Selenium, Se 70ug | 124% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 3.24mg | 29% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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