Let me tell you, my *Spinach Mushroom Breakfast Casserole* is an absolute game-changer for those busy mornings! It’s hearty, nutritious, and packed with flavor, making it the perfect way to kickstart your day. I remember growing up, breakfast was always a big deal in my family. We’d gather around the table, sharing stories and laughter over our favorite dishes. This casserole, with its vibrant spinach and savory mushrooms, captures that same warmth and comfort. Plus, it’s super easy to whip up, so you can spend less time cooking and more time enjoying the company of your loved ones. Whether it’s a leisurely weekend brunch or a weekday breakfast on the go, this dish has got you covered!

Ingredients List

2 cups fresh spinach, chopped and packed for flavor
1 cup mushrooms, sliced thinly for even cooking
6 large eggs, the star of the show for that fluffy texture
1 cup milk, whole or 2% for creaminess
1 cup shredded cheese, your choice! Cheddar or mozzarella are fabulous
1 teaspoon salt, to enhance all those wonderful flavors
1/2 teaspoon black pepper, for just a hint of kick
1 teaspoon garlic powder, because garlic makes everything better
1 tablespoon olive oil, for sautéing and a touch of richness

How to Prepare Spinach Mushroom Breakfast Casserole

Alright, let’s dive into the magic of making this delicious *Spinach Mushroom Breakfast Casserole*! I promise, it’s easier than you might think, and the results are totally worth it. Follow my step-by-step guide, and you’ll have a beautiful, hearty dish ready in no time!

Step-by-Step Instructions

Preheat the oven: First things first, preheat your oven to 350°F (175°C). This step is crucial because you want your casserole to bake evenly and come out just right.
Sauté the mushrooms: In a skillet over medium heat, pour in that tablespoon of olive oil. Let it warm up, then add your sliced mushrooms. Sauté them for about 5-7 minutes, or until they’re soft and starting to brown. The smell? Oh wow, it’s heavenly!
Add the spinach: Toss in your chopped spinach next. Cook it for just about 2-3 minutes until it wilts down. Don’t overdo it; you still want some of that vibrant green color! Remove the skillet from the heat and let it cool slightly.
Whisk the egg mixture: While that’s cooling, grab a large mixing bowl. Crack those 6 eggs in there and whisk them together with 1 cup of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Whisk it well until it’s nice and frothy!
Combine it all: Now, fold in those sautéed mushrooms and spinach into your egg mixture. Make sure everything’s mixed well, so you get that delicious flavor in every bite!
Pour and sprinkle: Grease a baking dish (I like to use a 9×13 inch one) and pour in your lovely mixture. Spread it out evenly. Now, sprinkle that 1 cup of shredded cheese on top. Trust me, this is where the magic happens!
Bake to perfection: Pop it in the oven and bake for about 30-35 minutes. You’ll know it’s ready when the center is set and a lovely golden crust forms on top. Keep your eyes on it during the last few minutes to avoid overbaking!
Cool and serve: Once it’s out of the oven, let it cool for about 5-10 minutes before slicing. This helps it set a bit more and makes serving so much easier. Then, dig in and enjoy the fruits of your labor!

And there you have it! A scrumptious *Spinach Mushroom Breakfast Casserole* that’s bound to impress anyone at your breakfast table. Enjoy every bite and don’t forget to share it with your loved ones!

Why You’ll Love This Recipe

Hearty and satisfying, this casserole will keep you full and energized all morning long.
Nutritious ingredients like spinach and mushrooms provide essential vitamins and minerals.
Quick to prepare, making it a perfect option for busy mornings or last-minute brunches.
Versatile enough to serve on any occasion—be it a holiday gathering, family breakfast, or cozy weekend brunch.
Easy to customize—feel free to add in your favorite veggies or swap the cheese for something different!
Leftovers are just as delicious, perfect for meal prep or a grab-and-go breakfast throughout the week.
It’s vegetarian-friendly, making it a great choice for everyone at the table!

Tips for Success

To really nail your *Spinach Mushroom Breakfast Casserole*, here are some of my favorite tips that ensure you get it just right every time!

Use fresh ingredients: Fresh spinach and mushrooms make all the difference in flavor! If you can, try to get organic produce for that extra burst of goodness.
Don’t rush the sauté: Take your time when sautéing the mushrooms. The goal is to release their moisture and develop that rich, savory flavor. If you rush it, you might end up with soggy mushrooms.
Check your eggs: Fresh eggs not only taste better but also contribute to a fluffier texture in your casserole. If you’re unsure about the freshness of your eggs, do the float test: fresh eggs sink, while older ones float!
Experiment with cheese: While I love cheddar, feel free to get creative! Feta, goat cheese, or even a blend of cheeses can elevate the flavors in your casserole.
Keep an eye on the oven: Every oven is a little different, so start checking your casserole a few minutes before the timer goes off. You want that beautiful golden top and a firm center.
Let it cool before slicing: I know it’s tempting to dive right in, but letting your casserole cool for a few minutes helps it set and makes slicing much easier. You’ll thank me later!
Storing leftovers: If you have any leftovers (which is rare, trust me), store them in an airtight container in the fridge for up to 3 days. You can also freeze individual portions for a quick breakfast option later on!

With these tips, you’ll have a *Spinach Mushroom Breakfast Casserole* that’s not only delicious but also a showstopper at your breakfast table. Enjoy cooking and, most importantly, enjoy eating!

Serving Suggestions

Now that your *Spinach Mushroom Breakfast Casserole* is ready to shine, let’s talk about some delightful dishes that pair perfectly with it! These suggestions will help you create a complete meal experience that everyone will love.

Fresh Fruit Salad: A vibrant fruit salad with seasonal fruits adds a refreshing contrast to the savory casserole. Think juicy berries, sweet melons, and zesty citrus!
Crispy Bacon or Sausage: For those who enjoy a little protein punch, crispy bacon or savory sausage links make for a hearty addition. The crispy texture complements the softness of the casserole beautifully.
Avocado Toast: Creamy avocado spread on toasted bread adds a rich, buttery flavor that pairs wonderfully with the casserole. A sprinkle of salt and red pepper flakes can take it to the next level!
Breakfast Potatoes: Roasted or sautéed breakfast potatoes seasoned with your favorite herbs and spices make for a satisfying side. They’re crispy on the outside and fluffy on the inside—pure bliss!
Yogurt Parfaits: Layer some Greek yogurt with granola and fresh fruits for a light and healthy side. It’s a great way to add some probiotics and a touch of sweetness to your breakfast spread.
Herbal Tea or Freshly Brewed Coffee: Don’t forget the drinks! A steaming cup of herbal tea or freshly brewed coffee can really enhance the overall breakfast experience. Plus, who doesn’t love a cozy drink with their morning meal?

Mix and match these suggestions to create a breakfast spread that’s not only filling but also visually appealing. Your *Spinach Mushroom Breakfast Casserole* will be the star of the show, but with these sides, you’ll have a meal that everyone will remember!

Storage & Reheating Instructions

Storing your delicious *Spinach Mushroom Breakfast Casserole* properly is key to enjoying those leftovers later! Here’s how to keep it fresh and tasty:

Refrigeration: If you have any leftover casserole (which is a win in itself!), let it cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. Just make sure it’s sealed tightly to prevent any funky fridge odors from sneaking in.
Freezing: Want to save some for a rainy day? Absolutely! You can freeze individual portions wrapped tightly in plastic wrap or store them in freezer-safe containers. They’ll keep well for up to 2 months. Just be sure to label them with the date so you know what’s what!

When you’re ready to enjoy your casserole again, reheating it is super easy:

Microwave: For a quick fix, pop a slice in the microwave on medium power for about 1-2 minutes. Check it halfway through to make sure it’s heating evenly. You want it warm throughout but not rubbery!
Oven: If you prefer a crispy top, reheating in the oven is the way to go! Preheat your oven to 350°F (175°C), place the casserole in an oven-safe dish, and cover it with foil. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

And there you have it! With these simple storage and reheating tips, you can savor your *Spinach Mushroom Breakfast Casserole* days after you make it. Enjoy every bite!

Nutritional Information

When it comes to nutrition, it’s important to remember that values can vary based on the specific ingredients and brands you use in your *Spinach Mushroom Breakfast Casserole*. While I can provide some estimated nutritional values based on the ingredients listed, keep in mind that these are just approximations and may differ slightly.

Here’s a rough breakdown for one slice of this delicious casserole:

Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 14g
Cholesterol: 180mg

Always feel free to adjust ingredients according to your dietary needs or preferences! Enjoy your cooking adventure and embrace the nourishing goodness of this casserole!

FAQ Section

Can I make this casserole ahead of time?
Absolutely! One of the best things about my *Spinach Mushroom Breakfast Casserole* is that it’s perfect for meal prep. You can assemble it the night before and pop it in the oven the next morning. Just cover it tightly in the fridge to keep it fresh!

Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw and drain the frozen spinach thoroughly before adding it to the mix. This helps avoid excess moisture, which could make your casserole soggy. Fresh or frozen, you’ll still get that delicious flavor!

What can I substitute for the cheese?
If you’re looking for a lighter option or have dietary restrictions, feel free to skip the cheese or use a dairy-free alternative. Nutritional yeast can also be a great option for a cheesy flavor without the dairy!

How do I know when the casserole is done baking?
Great question! Your casserole is ready when it’s set in the middle and has a nice golden color on top. You can also insert a knife or toothpick into the center—if it comes out clean, you’re good to go!

Can I add other vegetables?
Definitely! This recipe is super versatile. Feel free to toss in veggies like bell peppers, onions, or even zucchini. Just make sure to sauté them first to release some moisture and enhance their flavors. Get creative!

Spinach Mushroom Breakfast Casserole: 7 Ways to Savor it

Author: CakesLouna
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A hearty and nutritious casserole perfect for breakfast or brunch.

Ingredients

Scale

2 cups fresh spinach
1 cup mushrooms, sliced
6 large eggs
1 cup milk
1 cup shredded cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil

Instructions

Preheat the oven to 350°F (175°C).
Heat olive oil in a skillet over medium heat.
Add mushrooms and sauté until soft.
Add spinach and cook until wilted.
In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Mix in the cooked spinach and mushrooms.
Pour the mixture into a greased baking dish.
Sprinkle cheese on top.
Bake for 30-35 minutes until set.

Notes

Let it cool for a few minutes before slicing.
Can be stored in the refrigerator for up to 3 days.
Reheat in the microwave or oven before serving.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 14g
Cholesterol: 180mg

Keywords: Spinach Mushroom Breakfast Casserole, breakfast casserole, vegetarian breakfast

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