If you’re looking for a hearty, protein-packed breakfast that is both nutritious and delicious, this Spinach and Mushroom Egg Casserole is the perfect choice! Packed with eggs, cottage cheese, and Monterey Jack cheese, this dish is a fantastic way to start your day with plenty of energy. Whether you’re meal-prepping for the week, feeding a hungry crowd at brunch, or looking for a simple yet satisfying dinner, this casserole fits the bill.
Why You’ll Love This Recipe
- High in protein: With 10 eggs, cottage cheese, and Monterey Jack cheese, this dish provides plenty of protein to keep you full and energized.
- Vegetable-packed: Spinach and mushrooms add nutrients, fiber, and a delicious savory flavor.
- Easy to make: With minimal prep work and a straightforward baking process, this recipe is simple yet flavorful.
- Make-ahead friendly: Perfect for meal prep, this casserole stores well and can be reheated easily.
- Great for gatherings: Whether you’re hosting brunch or need a dish for potlucks, this casserole is always a hit!
Ingredients
- 1 teaspoon butter (for greasing the dish)
- 10 eggs
- 1 (16-ounce) package cottage cheese
- 1 (16-ounce) package shredded Monterey Jack cheese
- ½ cup butter, melted
- ½ cup all-purpose flour
- 1 (10-ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- 2 (4.5-ounce) cans sliced mushrooms, drained
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 teaspoon of butter.
- Mix the ingredients: In a large bowl, whisk the eggs until well combined. Add in the cottage cheese, Monterey Jack cheese, melted butter, flour, spinach, mushrooms, baking powder, and salt. Mix until all ingredients are evenly distributed.
- Pour and bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Bake for about 35 minutes, or until the eggs are set and a knife inserted into the center comes out clean.
- Cool and serve: Let the casserole rest for about 5 minutes before slicing and serving.
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Spatula
- Knife for testing doneness
Tips for the Best Spinach and Mushroom Egg Casserole
- Use fresh spinach: If you prefer, swap the frozen spinach for fresh. Just sauté it lightly until wilted before adding it to the mixture.
- Try different cheeses: While Monterey Jack melts beautifully, you can substitute it with cheddar, Swiss, or mozzarella for a different flavor.
- Add more veggies: Bell peppers, onions, or tomatoes would make excellent additions.
- Boost the protein: Crumbled cooked bacon, sausage, or diced ham can add extra protein and flavor.
- Make it gluten-free: Swap out the all-purpose flour for almond flour or a gluten-free blend.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This casserole freezes well! Wrap individual portions tightly in plastic wrap and store them in a freezer-safe container for up to 3 months.
- Reheating: Warm up slices in the microwave for 1-2 minutes or reheat in the oven at 325°F for about 10-15 minutes.
What to Serve with This Casserole
Pair this dish with:
- Breakfast sides: Serve with crispy bacon, fresh fruit, or a side of avocado toast.
- Brunch beverages: A glass of freshly squeezed orange juice, coffee, or a mimosa makes a great pairing.
- Dinner pairings: Serve with a simple green salad and crusty bread for a light yet satisfying meal.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare the mixture and store it in the fridge overnight before baking it the next morning. Alternatively, bake it ahead and simply reheat it before serving.
Can I use fresh mushrooms instead of canned?
Absolutely! Just sauté fresh mushrooms in a bit of butter or olive oil until tender before adding them to the egg mixture.
Can I make this dairy-free?
Yes, replace the cottage cheese and Monterey Jack cheese with dairy-free alternatives. You can also use olive oil instead of butter.
How do I prevent the casserole from being too watery?
Make sure to drain the spinach and mushrooms thoroughly before adding them to the mix. Excess moisture can make the casserole soggy.
Final Thoughts
This Spinach and Mushroom Egg Casserole is a must-try for anyone looking for a simple, nutritious, and delicious meal. Whether you’re making it for breakfast, brunch, or dinner, it’s a fantastic dish that’s easy to customize.
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