Spinach and Mushroom Egg Casserole

Spinach and Mushroom Egg Casserole

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Karen Hibbert
Recipe by  Karen Hibbert

“A nice meatless breakfast or brunch main course.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  2. 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.
  3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

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Reviews (2)

Rate This Recipe
brookidy113
2

brookidy113

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.

sophie
2

sophie

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 38.1 g
  • 59%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 354 mg
  • 118%
  • Sodium
  • 1066 mg
  • 43%

Based on a 2,000 calorie diet

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Simple Crustless Spinach and Mushroom Quiche

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