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Ever dreamed of a breakfast casserole that feels like a cozy hug in the morning? I got you covered with this breakfast casserole starring spinach, mushrooms, and loads of melty cheese. I first stumbled upon this gem at a chilly family brunch and I’ve been hooked ever since. It ticks all the boxes: it’s a Healthy Breakfast Casserole, it feeds a crowd (hello, Breakfast Ideas For A Crowd!), and you can prep it the night before—talk about a Breakfast Casserole Make Ahead win. FYI, if you’re anything like me, your mornings move faster than a toddler on a sugar rush, so having breakfast ready to pop into the oven is life-changing.
This recipe doubles as a killer Brunch Casserole for potlucks or a fuss-free holiday spread. You’ll see how tossing in a handful of fresh herbs and swapping out fillings gives you endless Breakfast Casserole Ideas. Ever tried a Tortilla Quiche Bake? Or maybe an Overnight Breakfast Casserole With Hashbrowns for that extra crunch? Stick around, and I’ll show you how to customize this dish so it never feels stale. No AI fluff here—just real talk, practical tips, and a recipe that’ll make you question why you ever did boring cereal. Ready to elevate your brunch game?
Ingredients
- 8 large eggs (organic if you’re fancy)
- 1 cup milk (dairy or your favorite non-dairy alternative)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheddar or Swiss cheese
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or melted butter
- Optional: crumbled bacon or diced ham
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic until fragrant (about 2 minutes).
- Add mushrooms and cook until they release their moisture, about 4 minutes. Toss in spinach and cook until wilted. Remove from heat.
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and paprika until fully combined.
- Stir the sautéed veggies (and optional bacon or ham) into the egg mixture.
- Pour everything into your prepared baking dish. Sprinkle the shredded cheese evenly on top.
- Bake for 25–30 minutes, or until the center sets and the top turns golden brown.
- Let it rest for 5 minutes before slicing. This helps you get clean cuts—no one likes a sloppy Breakfast Basket presentation, am I right?
Variations
Want to switch things up? I’ve got you:
- Easy Breakfast Casserole With Hashbrowns: Layer a bag of frozen hashbrowns at the bottom before adding the egg mixture.
- Mini Quiche Recipes vibe: Pour mixture into greased muffin tins for bite-sized Omelet Breakfast Ideas.
- Easy Tater Tot Casserole twist: Swap hashbrowns for tater tots for a crispy, fun topping.
- Egg Frittata style: Skip the cheese topping and finish under the broiler for a golden crust.
Serving & Tips
Serve warm with a side of fresh fruit or a light salad for a well-rounded meal. This dish shines at a Brunch Potluck—just pop it into an insulated carrier. Store leftovers covered in the fridge for up to 3 days. To reheat, slice a portion and microwave for 60 seconds or bake at 350°F for 10 minutes. For a cozy fall or winter vibe, sprinkle chopped fresh parsley and a dash of nutmeg. Pro tip: Let it cool slightly before cutting to keep the slices intact.
Final Thoughts
Whenever I serve this Spinach & Mushroom Egg Casserole, I get questions like, “How is that even healthy?” and “Can I have the recipe?” Yes, you can—and yes, it’s surprisingly guilt-free. IMO, this casserole nails the balance between comfort food and nutrition. It’s perfect for those hectic mornings when you need a hearty meal without the hassle. Trust me, once you try this, you’ll never look at cereal the same way. So go on, treat yourself and your friends to a breakfast that rocks 🙂
Spinach & Mushroom Egg Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
- Add mushrooms and cook until they release moisture, about 5 minutes. Stir in spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Spread the veggie mixture evenly in the baking dish. Pour the egg mixture on top.
- Sprinkle shredded cheese and optional bacon or ham over the top.
- Bake for 30–35 minutes or until center is set and edges are golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make this casserole overnight?
Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. In the morning, bake 30–35 minutes at 375°F. Easy Breakfast Casserole Overnight, no stress!
Can I freeze leftovers?
Yes. Cut into portions, wrap each piece in plastic wrap, then foil. Freeze up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
How can I add more protein?
Stir in cooked sausage, diced chicken, or crumbled tofu. For a vegetarian boost, toss in extra beans or lentils—turns this into an epic Egg Casserole Recipe for muscle fuel.
What’s the best cheese for this recipe?
I love cheddar for its bold flavor, but Gruyère or mozzarella work beautifully. Feel free to blend cheeses—pro tip: smoked gouda adds a subtle, smoky depth.
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