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Egg spinach mushroom casserole is a perfect gluten-free breakfast as it is flavorful, hearty, and filling. This recipe is also meatless, making it a great dish for vegetarians. The most interesting thing about making casserole is that you won’t have to deal with any leftovers.
Mushroom breakfast casserole can be stored in the freezer for up to 6 months, making it easy to enjoy by just reheating. When you have a super busy morning, this would be an amazing grab-and-go breakfast.
How to Make Cheesy Egg Spinach Mushroom Casserole
You can always change up the ingredients in this spinach mushroom egg casserole by adding meat or using a different type of cheese, such as mozarella or parmesan. Just add whatever you want to suit your personal taste.
Ingredients
- 16 ounces of sliced cremini mushrooms (buy here)
- 18 large eggs
- 3 cloves of garlic, minced (buy here)
- 2 green onions, sliced (buy here)
- tablespoon olive oil (buy here)
- 4 cups of spinach leaves (buy here)
- 4 ounces goat cheese, divided (buy here)
- 4 ounces sharp cheddar cheese, shredded (buy here)
- Chopped chives as garnish (buy here)
- Kosher salt (buy here)
- Pepper (buy here)
- ½ cup of milk (buy here)
- Cooking spray
Instructions
- Prepare a 9×13-inch baking dish first before starting to make your casserole. Spray it with nonstick cooking spray and preheat the oven to 350 degrees.
- Heat the olive oil in a large skillet over high heat and add the sliced mushrooms. Cook the mushrooms for about 3 minutes or until they are tender.
- Add in the garlic and spinach. Cook for another 3 minutes until the spinach is wilted. Don’t forget to season it with pepper and salt.
- Once the vegetable mixture is done, pour it in the bottom of the prepared baking dish. Make sure to evenly spread the vegetables. Garnish it with green onions and add half of the goat cheese and sharp cheddar cheese over it.
- Whisk together the milk and the eggs in a large bowl. Season it with salt and black pepper, and sprinkle it with the remaining goat cheese and sharp cheddar. You can also just mix the egg mixture and cheese, so choose what you prefer more.
- Bake the casserole until the eggs turn golden on the edges. It might take 30 to 50 minutes. It depends on your baking dish and oven. You can check it after 30 minutes to see if the egg mixture is set to prevent it from burning.
- When you are sure the egg is cooked well and set, remove it from the oven and let it cool for about 5 minutes before garnishing it with chopped chives.
- Cut your casserole into squares and enjoy, or you can save a half of it in the freezer for a grab-and-go breakfast the next day.
This mushroom breakfast recipe is quite thick in flavor since it uses two types of cheese. If you don’t like the rich taste of cheese, then you can just use one type of cheese. A little all-purpose flour added to the egg mixture would be fine, but it would make the recipe low-gluten, not gluten-free.
Tools Recommendations and Alternative Ingredients
1. Oven
Baking your casserole would be much easier with this large-capacity oven, as it features a one-touch preheat menu that allows you to set the time for baking, roasting, or grilling.
It also has 10 preset menus that can help you cook your favorite dishes with just one touch. With its 25-liter capacity, this oven can handle a large casserole recipe that you might want to store in the freezer.
2. Cheese
While this recipe calls for goat cheese and sharp cheddar cheese as the cheese ingredients, you can substitute parmesan cheese, which is easier to find. Parmesan is everyone’s favorite because not many people like the rich flavor of goat cheese.
Using this pre-grated parmesan cheese, you can save a lot of preparation time. Just sprinkle it over your casserole without the hassle of grating it. Moreover, it comes in a shaker that allows you to easily add it to your casserole while keeping the cheese hygienic. It has a sharp and bold cheese flavor that will instantly enhance the taste of your casserole.
3. Mixing Bowl
As this mushroom breakfast or casserole breakfast recipe uses 18 eggs and half a cup of milk, you should use a large stainless steel mixing bowl for more cooking convenience. The bowl should be large enough to prevent the eggs from spilling while whisking and mixing.
These space-saving mixing bowls consist of six different sizes to suit your need: ¾, 1.5, 3, 4, 5 and 8 quartz. They can be stacked up when not in use to save space on your counter. The stainless steel material is also durable, stain-, and odor-resistant. For making casseroles, this mixing bowl is perfect, as it has a wide, flat rim that keeps the eggs from dripping.
4. Baking Dish
As has been mentioned above, the time required for baking a casserole depends on the oven and baking dish you are using. You can try this 9-by-13-inch safe glass baking dish. The borosilicate glass construction is strong enough to withstand extreme temperatures in the freezer and oven. It won’t crack or shutter under normal use.
Since this is made of glass, it doesn’t absorb odor and is easy to clean after use. It is also dishwasher-safe to allow for much easier cleaning. The modern and elegant design lets you bring this baking dish directly from the oven to your dining table. It is also completed with a translucent lid to protect the food while still allowing you to monitor what is inside.
5. Milk
Instead of whole milk, there are other types of milk you can use for making a breakfast casserole, such as unsweetened almond milk. This would make a great vegetarian casserole, especially with the use of almond milk.
For those who are on a weight loss program, So Good almond milk is a better option as it is 50% lower in calories than dairy milk. This is also gluten- and lactose-free, which is better for your digestive system.
Moreover, this almond milk is free of preservatives and coloring, making it even ideal for your egg spinach mushroom casserole With its environmentally friendly packaging, this almond milk can be stored for up to 365 days under ambient conditions.
