Savory Spinach and Mushroom Egg Casserole
This savory egg casserole combines fresh spinach, earthy mushrooms, and creamy feta cheese for a delightful breakfast or brunch option. Perfect for meal prep and easy to reheat, this nutritious dish is packed with flavors and textures that will please any guest.
Prep time: 15 minutesCook time: 40 minutesServes: 8
Ingredients
12 large eggs
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped fresh spinach
1 cup sliced mushrooms
1 small onion, diced
3/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 3 minutes.
4. Add mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat.
6. Spread the mushroom, onion, and spinach mixture evenly in the prepared baking dish.
7. Pour the egg mixture over the vegetables and top with crumbled feta and grated parmesan.
8. Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the top is golden brown.
9. Let cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place a slice of casserole on a microwave-safe plate and heat in the microwave for 1-2 minutes or until warmed 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.
