Savory Spinach & Mushroom Breakfast Casserole
A delightful and protein-packed breakfast casserole perfect for spinach and mushroom lovers, featuring a harmonious blend of eggs, cheese, and vegetables. Perfect for a wholesome start to your day.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
8 large eggs
2 cups whole milk
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup chopped fresh spinach
1 cup sliced mushrooms
1/2 cup diced onions
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup chopped fresh parsley
4 cups cubed whole-grain bread
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a skillet over medium heat, add olive oil and sauté the onions and garlic until translucent.
3. Add the mushrooms to the skillet and cook until tender, then stir in the spinach until wilted.
4. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
5. Fold in the mozzarella, parmesan, sautéed vegetables, and bread cubes.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
8. Allow to cool for 5 minutes, then garnish with fresh parsley before serving.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave on medium power until warmed through, or cover the dish with foil and reheat in the oven at 325°F (162°C) for 15-20 minutes.
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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.
