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
Preheat 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, to taste. Pour egg mixture over the veggies and cheese. Crumble the remaining goat cheese over the eggs.
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: 148kcal, Carbohydrates: 3g, Protein: 12g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 251mg, Sodium: 144mg, Potassium: 338mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1428IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 2mg