Wholesome Spinach Mushroom Breakfast Casserole

This filling spinach and mushroom morning bake has been my weekend breakfast answer for ages. Loaded with nutrients and veggies, it's turned into my favorite option when I'm having folks over for brunch or need to cook ahead for hectic mornings.

I whipped this casserole up for the first time when my husband's parents showed up out of the blue one Sunday. They all couldn't stop talking about how good it was, and now I'm asked to make it at all our family get-togethers. Something about the woodland taste of mushrooms mixed with tangy goat cheese wins over even folks who aren't crazy about vegetables.

What You'll Need

• Olive oil: gives a nice base flavor when cooking the veggies
• Cremini mushrooms: add a substantial bite and savory taste; go for solid ones with closed caps
• Spinach leaves: fresh ones wilt just right and pack lots of good-for-you stuff
• Garlic: chopped fresh cloves taste way better than the jarred kind
• Kosher salt and black pepper: key for bringing out and balancing all the tastes
• Green onions: bring a gentle onion kick without being too strong
• Goat cheese: makes lovely soft, tangy spots throughout your dish
• Large eggs: create the protein-packed foundation; farm-fresh ones taste best
• Milk: helps make everything creamy; full-fat works nicely but any type's fine
• Fresh chives (optional): sprinkle on top for color and mild flavor

Tasty Breakfast Preparation

Get Your Dish Ready:

Turn your oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray. Don't forget the edges and corners since eggs like to stick to everything that isn't greased properly.

Cook Your Veggies:

Pour olive oil into a big pan over high heat until it starts to shimmer. Spread mushroom slices out and let them sit for about a minute before you move them around. Keep cooking for roughly 2 more minutes until they get soft and juicy. Toss in the spinach and chopped garlic, then cook another 3 minutes, stirring often until all the spinach gets soft but stays bright green. Throw in some salt and pepper to make everything taste better.

Build The Foundation:

Dump your cooked veggies into the prepared dish and spread them out flat. Scatter green onions all over the top, making sure they're evenly spread out. Take half your goat cheese and break it into little bits over everything so you'll get nice cheese surprises throughout.

Mix And Pour The Eggs:

Grab a big bowl and crack in 18 eggs with the milk. Mix really well until everything's combined and a bit foamy. Add some salt and pepper to the egg mix. Slowly pour this over your veggie and cheese layer, letting it settle nicely. Crumble what's left of your goat cheese on top in a pretty pattern.

Cook It Through:

Stick the dish in your hot oven and let it cook for 30 to 40 minutes. You'll know it's done when the eggs aren't jiggly anymore and the edges turn slightly golden. The middle should feel firm but still a little moist when you touch it. Let it sit for 5 minutes before sprinkling with fresh chives and cutting it up.

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Those cremini mushrooms really make this casserole special. I tried them after using regular white mushrooms for years, and wow, what a difference. When she was little, my daughter would pick them out of her portion, but now she asks for extra mushrooms whenever I cook this for our family Sunday breakfast.

Cook It Ahead

This dish really shines when you need to save time. You can put the whole thing together right up to before baking, wrap it tight with plastic, and stick it in the fridge overnight. When you're ready to eat, take it out about 30 minutes before cooking to warm up a bit, then bake it normally, just adding about 5 more minutes. This trick is so handy for crazy holiday mornings or when you've got breakfast guests coming.

Keeping It Fresh

After it cools down, you can keep leftover casserole in the fridge for up to 4 days if it's in a sealed container. You might want to cut it into squares and store them separately for quick breakfasts during busy weeks. To warm it up, zap single portions in the microwave for about a minute or heat them in a 325°F oven until they're hot all the way through. You can even freeze this dish for up to 3 months if you wrap each piece in plastic then foil, and let it thaw in the fridge overnight before warming.

Smart Swaps

Don't worry if you need to change things up based on what's in your kitchen. You can use Swiss chard or kale instead of spinach - just use the same amount but cut out the tough stems. Feta makes things a bit saltier than goat cheese, while cream cheese goes milder. Any kind of mushrooms will work great - portobello, shiitake, or plain white ones all bring their own special taste. If you can't do dairy, try unsweetened almond milk and skip the cheese or go with a plant-based option.

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What To Serve With It

This casserole goes great with lots of different sides. Try it with some toasted sourdough and fresh fruit for a complete morning meal. When you're hosting brunch, serve it with a simple arugula salad with lemon dressing to balance the richness. In colder weather, some roasted breakfast potatoes on the side really hit the spot. For something lighter, go with smaller portions plus some avocado slices and fresh tomatoes drizzled with olive oil.

FAQs About the Recipe

→ Can I swap in different mushrooms?

Sure thing, you can use button mushrooms, shiitake, or even portobello instead of cremini for a slightly different taste.

→ How do I make this without dairy?

For a dairy-free version, swap the goat cheese with your favorite plant-based cheese and use almond or oat milk instead.

→ Can I get this ready the night before?

Absolutely, you can mix everything up the evening before and keep it in the fridge. Just pop it in the oven in the morning for the freshest taste.

→ What goes well with this on the side?

This bake tastes great with some fresh fruit, a slice of toast, or a small salad to make your breakfast or brunch complete.

→ Can I save extras in the freezer?

You bet - just let it cool down completely, cut it into pieces, and wrap them up tight before freezing for up to 3 months. Just warm them up when you're ready to eat.

→ What herbs look nice on top?

Snipped chives, chopped parsley, or fresh dill all look pretty and add nice flavor when sprinkled on top.