Easy Breakfast Casserole With Sausage Eggs Mushrooms Spinach
Spinach Mushroom Breakfast Casserole-this easy vegetarian egg casserole with spinach, mushrooms, and goat cheese is perfect for breakfast or brunch and is always a crowd pleaser!
Spinach Mushroom Breakfast Casserole
I love making breakfast casseroles because they are easy to make. A breakfast casserole is basically a big frittata made with eggs and whatever meat, veggies, and cheese you want to add in. This Spinach Mushroom Breakfast Casserole is one of my favorites! This vegetarian dish is hearty, filling, and full of flavor! The perfect way to start any day!
This recipe feeds a crowd, making it the perfect egg casserole for holidays or entertaining. If you don't have a crowd to feed, the leftovers always come in handy. We love making a big pan so we can reheat all week for easy breakfasts. Talk about a morning lifesaver!
Breakfast Casserole Ingredients
- Olive oil-Cook the vegetables and garlic in a little olive oil. You could also use avocado oil or coconut oil.
- Mushrooms-I like to use cremini mushrooms, but baby bellas would be good too. You can buy sliced mushrooms or slice them with a sharp knife.
- Spinach-Use fresh spinach and pack the spinach leaves when measuring. It may seem like a lot, but the spinach will shrink down when cooked.
- Garlic-Use fresh garlic and mince. You can use a garlic press or finely chop with a sharp knife.
- Green onions-Sliced green onions add a nice kick of flavor without being too overpowering.
- Goat cheese-I love goat cheese in this recipe, but if you don't like goat cheese you can use feta cheese, shredded mozzarella, cheddar, fontina, or even Parmesan. Really, any cheese would be good, use your favorite!
- Eggs-You need 18 large eggs for this breakfast casserole recipe. I know it seems like a lot, but this recipe makes a 9×13-inch pan.
- Milk-Use your favorite milk. You can even use unsweetened almond milk .
- Chives-Garnish the finished egg dish with fresh chives.
How to Make Spinach Mushroom Breakfast Casserole
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Season with salt and black pepper, to taste.
- Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Crumble half of the goat cheese over the vegetables.
- In a large bowl, whisk together the eggs and milk. Season with salt and black pepper. Pour egg mixture over the veggies and cheese. Crumble the remaining goat cheese over the eggs.
- Bake for 30 to 50 minutes or until eggs are set and slightly golden around the edges. The time will vary depending on your oven and the pan you use. Check it sooner than later to be safe, ours usually takes around 45 minutes.
- Remove from oven and let cool for 5 minutes. Garnish with chopped chives. Cut into squares and serve warm.
What to Serve with Breakfast Casserole
If you want to put out a big breakfast or brunch spread, here are some of our favorite breakfast recipes that go well with breakfast casserole.
- Belgian Waffles
- French Toast
- Cinnamon Rolls
- Blueberry Muffins
- Bacon or Sausage
- Breakfast Potatoes
- Fruit
- Banana Pancakes
How to Store
This spinach mushroom egg casserole will keep in the refrigerator for up to four days. Cool the casserole to room temperature and cover the pan tightly with foil or plastic wrap and refrigerate. You can also place the casserole in an air tight container in the fridge.
You can reheat the casserole in a 350ºF oven for about 25 minutes or reheat individual servings in the microwave for 30 to 60 seconds.
Can You Freeze Breakfast Casserole?
Yes! Baked breakfast casserole can be frozen for up to two months. Make sure the casserole is completely cooled and then wrap in plastic wrap and foil and place in the freezer. You can also freeze in a freezer container.
To reheat, thaw the casserole in the refrigerator overnight and bake at 350ºF until heated through, about 25 minutes. You can also freeze individual portions. Defrost in the fridge and reheat in the microwave for a great breakfast on the go!
More Breakfast Casserole Recipes:
- Bacon Potato and Egg Casserole
- Caprese Breakfast Casserole
- Spinach Artichoke Egg Casserole
- Sausage Cheese and Potato Egg Casserole
Breakfast/Brunch
Spinach Mushroom Breakfast Casserole
Spinach Mushroom Breakfast Casserole-this easy vegetarian egg casserole with spinach, mushrooms, and goat cheese is the perfect breakfast or brunch and always a crowd pleaser!
- 1 tablespoon olive oil
- 16 ounces cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 2 green onions, sliced
- 4 ounces goat cheese, divided
- 18 large eggs
- 1/2 cup milk
- Freshly chopped chives for garnish, optional
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Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
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In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Season with salt and black pepper, to taste.
-
Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Crumble half of the goat cheese over the vegetables.
-
In a large bowl, whisk together the eggs and milk. Season with salt and black pepper, to taste. Pour egg mixture over the veggies and cheese. Crumble the remaining goat cheese over the eggs.
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Bake for 30 to 40 minutes or until eggs are set and slightly golden around the edges. Remove from oven and let cool for 5 minutes. Garnish with chopped chives. Cut into squares and serve warm.
Calories: 148 kcal , Carbohydrates: 3 g , Protein: 12 g , Fat: 10 g , Saturated Fat: 4 g , Cholesterol: 251 mg , Sodium: 144 mg , Potassium: 338 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 1428 IU , Vitamin C: 3 mg , Calcium: 81 mg , Iron: 2 mg
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