Savory Mushroom and Spinach Breakfast Casserole
A delightful and unique savory breakfast casserole packed with mushrooms, spinach, and cheese, perfect for a nutritious start to your day.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
8 oz button mushrooms, sliced
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
5 oz fresh spinach, roughly chopped
6 large eggs
1 cup whole milk
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
4 slices whole wheat bread, cubed
Instructions
1. Preheat the oven to 350°F and grease an 8x8 inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until soft and fragrant.
3. Add mushrooms and cook until they release their moisture and brown slightly.
4. Stir in the spinach until wilted, then remove from heat.
5. In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
6. Add the bread cubes, sautéed vegetables, cheddar, and Parmesan to the egg mixture; mix until well combined.
7. Pour the mixture into the prepared baking dish and spread evenly.
8. Bake for 35-40 minutes until the top is golden and the casserole is set.
9. Let cool for a few minutes before serving.
Storage
Allow to cool completely, then cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days.
Reheating
Preheat your oven to 325°F and bake the refrigerated casserole for 15-20 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
