Easy Spinach and Mushroom Breakfast Casserole
This casserole is a baked egg-based dish filled with fresh spinach, mushrooms, cheese, and seasonings. It’s similar to a crustless quiche, making it lower in carbs while still hearty enough to serve as a main breakfast dish.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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8 large eggs
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1 cup milk (or unsweetened almond milk for a lighter option)
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2 cups fresh spinach, chopped
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2 cups mushrooms, sliced
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1 small onion, finely chopped (optional)
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2 cups shredded cheese (cheddar, mozzarella, or Swiss)
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1 tablespoon olive oil (for sautéing)
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1 teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet, heat olive oil. Add onion (if using) and cook until soft. Add mushrooms and cook until golden and their moisture evaporates. Stir in spinach and cook until just wilted.
In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until smooth.
Spread the spinach and mushroom mixture evenly in the baking dish. Pour the egg mixture over the vegetables. Sprinkle shredded cheese evenly on top.
Bake uncovered for 35–40 minutes, or until the eggs are set and the top is lightly golden.
Allow casserole to cool for 5 minutes before slicing. Garnish with parsley.