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Spinach and Mushroom Egg Casserole

Karen Hibbert

"A nice meatless breakfast or brunch main course."
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Ingredients

45 m servings 509 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 509 calories; 38.1 g fat; 11.6 g carbohydrates; 31.4 g protein; 323 mg cholesterol; 1066 mg sodium. Full nutrition

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Reviews

Read all reviews 66
  1. 75 Ratings

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Most helpful positive review

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 cook...

Most helpful critical review

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...

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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 cook...

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 start...

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 t...

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 co...

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 ...

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 ...

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 fi...

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...

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 prefe...