Starting your day with a nutritious breakfast is like giving your body a warm hug! I can’t tell you how many times I’ve rushed out the door, only to regret skipping breakfast. That’s why my Spinach Mushroom Breakfast Casserole has become a go-to in my house. It’s packed with wholesome ingredients and can be prepped in no time, making it perfect for those busy mornings when you need a hearty meal that’s ready to go! I remember my mom making a big breakfast casserole on Sunday mornings, filling the house with delicious aromas as we gathered around the table. It’s a tradition I’ve carried on, and this recipe has become a favorite among my family. Trust me, once you try it, you’ll understand why!

Ingredients List

2 cups fresh spinach, chopped
1 cup mushrooms, sliced
6 large eggs, beaten
1 cup milk (whole or your choice)
1 cup shredded cheese (cheddar or your favorite blend)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

These ingredients come together to create a delightful blend of flavors and textures, with the spinach and mushrooms adding that lovely earthiness. Feel free to mix it up with different cheeses or add in your favorite veggies! The beauty of this dish is its flexibility.

How to Prepare the Spinach Mushroom Breakfast Casserole

Now that you’ve got all the ingredients ready, let’s dive into the fun part—making this delicious casserole! It’s super simple, and I promise you’ll feel like a breakfast champion once it’s in the oven.

Step-by-Step Instructions

First, preheat your oven to 350°F (175°C). This step is crucial because you want your casserole to bake evenly and get that beautiful golden top!
While the oven is warming up, grab a skillet and heat it over medium heat. Add the sliced mushrooms and sauté them for about 5 minutes, or until they’re nice and soft. The smell is going to be amazing!
Next, toss in the chopped spinach and cook until it’s wilted, which should take another 2-3 minutes. Make sure to stir it a bit so nothing sticks to the pan.
In a large bowl, whisk together the beaten eggs, milk, salt, black pepper, and garlic powder until everything is well combined. This is where the magic happens!
Now, fold in the sautéed spinach and mushrooms into your egg mixture. This is also a good time to taste and adjust the seasoning if needed. Yum!
Pour this vibrant mixture into a greased baking dish, spreading it out evenly. Don’t forget to sprinkle the shredded cheese generously on top—trust me, it’s the best part!
Finally, pop it in the oven and bake for 25-30 minutes, or until the center is set and a little puffed. You’ll know it’s done when you can gently shake the dish, and it doesn’t jiggle too much. Let it cool a bit before slicing and serving. Enjoy!

Why You’ll Love This Recipe

Nutritious and packed with vitamins from fresh spinach and mushrooms
Quick and easy to prepare, perfect for busy mornings
Great for meal prep—make it ahead and reheat during the week
Customizable with your favorite cheeses and veggies
Deliciously filling, keeping you satisfied until lunchtime
Family-friendly and a hit with kids and adults alike

Tips for Success

To make sure your Spinach Mushroom Breakfast Casserole turns out perfectly every time, here are a few tips I swear by! First, always check for doneness by gently shaking the dish; if it jiggles too much, it needs more time in the oven. If you want to customize the flavor, try adding some diced bell peppers or a sprinkle of your favorite herbs like thyme or basil—yum! And don’t hesitate to mix up the cheese; a little feta or pepper jack can add a fun twist. Lastly, let it cool slightly before slicing to help it set better. Happy cooking!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you choose. On average, each serving of my Spinach Mushroom Breakfast Casserole has about 180 calories, with 10g of fat, 12g of protein, and 8g of carbohydrates. It’s a wholesome start to your day, packed with nutrients!

Frequently Asked Questions

Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before and store it in the fridge. Just pop it in the oven the next morning—easy peasy!

What can I substitute for the mushrooms?
If mushrooms aren’t your thing, feel free to swap them out for bell peppers, zucchini, or even broccoli. They’ll still provide a great texture and flavor!

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat slices in the microwave or oven until warmed through.

Can I freeze the casserole?
Yes, this casserole freezes beautifully! Just slice it into portions and wrap them tightly. Thaw in the fridge overnight before reheating.

What’s a good side dish to serve with this?
I love serving it with fresh fruit or a side salad for a complete breakfast that’s both hearty and refreshing!

Serving Suggestions

To make your breakfast even more delightful, I love serving my Spinach Mushroom Breakfast Casserole alongside a fresh fruit salad. The sweetness of fruits like berries, melons, or citrus complements the savory casserole perfectly! You could also whip up a simple side salad with mixed greens and a light vinaigrette for a refreshing crunch. And don’t forget a steaming cup of coffee or herbal tea to round out the meal—delicious!

For more delicious recipes, check out our all recipes page!

For a healthy breakfast option, consider trying Blueberry Cottage Cheese Breakfast Bake!

Learn more about the health benefits of spinach here.

Spinach Mushroom Breakfast Casserole: 7 Reasons to Love It

Author: [email protected]
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A nutritious and tasty breakfast casserole featuring spinach and mushrooms.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C).
In a skillet, sauté mushrooms until soft.
Add spinach and cook until wilted.
In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
Stir in the sautéed spinach and mushrooms.
Pour the mixture into a greased baking dish.
Sprinkle cheese on top.
Bake for 25-30 minutes or until set.

Notes

Let it cool before serving.
Can be made ahead and reheated.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 350mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 12g
Cholesterol: 180mg

Keywords: Spinach Mushroom Breakfast Casserole

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