A nice meatless breakfast or brunch main course.

Spinach And Mushroom Egg Casserole

butter

eggs

(16 ounce) package cottage cheese

(16 ounce) package shredded Monterey Jack cheese

butter, melted

all-purpose flour

spinach

(4.5 ounce) cans sliced mushrooms, drained

baking powder

salt

Spinach and Mushroom Egg Casserole

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.


Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.


Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.


I liked this easy casserole and the family raved about it.  I added cooked sausage, used cheddar cheese instead of the Monterrey jack, fresh cooked spinach squeezing the water out and fresh cooked mushrooms.  Because it was denser, I did have to cook it approximately 15 minutes longer but the knife test proved reliable.

I made this recipe as written.......the family loved it. My older son has gone meatless, so I was looking for a new breakfast bake. This does need to be baked for longer than 35 minutes. I started at that but it was way to runny. I believe I baked it close to 50 minutes. Just keep an eye on it the first time you make it and make your own time adjustments. Thanks

I made this ...the only change I did was saute the baby bella packaged mushrooms with garlic, onions, and olive oil...I sliced the onions finely though....and added fresh spinach and put it to the side until it was ready to mix into the egg mixture...it was in the oven for 40 mins or until I did the knife test... it turned out delicious. i appreciate this recipe..Thank you!

Made this for brunch first time around and everyone raved about it! Made it again this weekend and I realized that I forgot the flour the first time around. Actually liked the flour-less version better! Both times I cooked this dish for much longer- I'd say 45-50 minutes until the top was nicely browned. Needless to say, this is a very easy and very forgiving dish ;)

Just finished preparing this for the second time. Prep is super quick with easy to find inexpensive ingredients. My whole family loves it - even the ones who aren't crazy about mushrooms. It cooks very evenly and stays moist and fluffy. If you have leftovers it's even better the next day.

My 12 year old son loves this the most, we all do! It's perfect to make with kids. The minor tweaks we made were 8 oz of fresh mushrooms instead of canned, colby/jack blend because I couldn't find just jack pre-shredded and BEST was 1/4 cup butter instead of 1/2 cup, our first attempt was a bit greasy. Didn't miss the butter at all! Yummy!!

Wasn't sure what to expect. Turned out fluffy and rich. I really enjoyed it. Used fresh spinach and mushrooms sautéed and chopped them. Didn't have 16 Oz of shredded cheese so I used 8 Oz of cheddar/jack and it was plenty. Nice alternative to heavier breakfast casseroles. Will make again.

Took half of all the proportions. It seemed like there was not enough liquid to coat mushroom and spinach, so I added 1/4 cup of milk and that did the trick. A little too much cheese to my preference, used about half of what the recipe asks. Family loved it so will be making it again!

This recipe couldn't be easier. I used fresh spinach added chopped turkey sausage and sautéed onions so that I have a complete breakfast in one dish which I then eat for breakfast during the work week. I also used low fat shreded cheese and low fat cottage cheese - came out famously!

I hope chefs read these comments:   BAKE IT FOR AT LEAST 50 MINUTES!!         (I'm typing this as I sit here late for Bible study brunch because it was a soupy mess after 35 minutes so it's back in the oven.)

spinach and mushroom egg casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Cost: $3.17 /serving

Author : Karen Hibbert

Ingredients

Instructions

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