ingredients
  • Olive oil 60 ml (4 tbsp)
  • frozen spinach, thawed and drained 300 g (1 cup)
  • mushrooms, chopped 240 g (2 cups)
  • Eggs 8 • 130 kcal
  • Salt • 1 kcal
  • chili flakes
Calories refers to 100 gr of product

If you’re looking for a change from sweet, crunchy cereals, why not make a change to savory? This Spinach Mushroom Breakfast Casserole is an easy, vegetarian recipe that will satisfy even hungry meat eaters.

Thanks to nutritious veggies, and protein packed eggs, it’s a much healthier option for breakfast than sugary cereal. More than that, this recipe is super easy to make and scale up. So if you’re looking to make a breakfast for a large group, this is your recipe!

Instead of baking eggs individually which not only takes a lot of time, but the first ones will be cold by the time you’re done, you can make this all-in-one breakfast and bake it in the oven. Everyone gets their dish at the same time, and you spend less time in the kitchen!

Expect yummy breakfast flavors with a handful of ingredients—and it’s even easy to customize too! This recipe is perfect for breakfast or brunch and is always a crowd-pleaser!

Breakfast Casserole Ingredients

Olive oil – use any other vegetable oil or a bit of butter.

Frozen Spinach – the spinach needs to be thawed before using, and then squeezed to remove excess moisture.

Mushrooms – use any of your favorite mushrooms, but chop them before using

Eggs – what’s a breakfast without eggs? Use the freshest ones you can get.

How To Make Spinach Mushroom Breakfast Casserole

You’ve never made a casserole this easy! Chop the spinach and the mushroom and mix with the rest of the ingredients. Place in the ramekins and top with fresh eggs. Bake until the egg is cooked and you’re done.  Breakfast for a large crowd sorted!

Tips

If you want to make the Breakfast Casserole ahead of time, you can chop the filling ingredients and mix them with the remaining ingredients. Store covered in the fridge. When you’re ready to make the breakfast, transfer it to the ramekins, add the eggs, and bake.

You can make these into mini muffin cups. Use prebaked shortcrust pastry as the base and add the filling. Top with one egg and bake. To prevent these from sticking, you can grease the muffin holes with butter, or spray them with cooking oil spray.

You can customize this recipe to include the veggies you like. You can even add meat. Try red pepper, tomatoes, cooked potatoes, or zucchini. For meat options, you can go with bacon, ham, chopped sausages, or even ground beef. Remember to cook raw meats first before using them.

This recipe is vegetarian and keto-friendly!

What To Serve With Breakfast Casserole

Serve the Breakfast Casserole with fresh bread or a side salad.

How To Store Spinach Mushroom Breakfast Casserole

Store leftovers in the fridge for up to 2 days, kept in an airtight container).

Can You Freeze Breakfast Casserole?

You can freeze the spinach-and-mushroom mixture (not the eggs!). Thaw, assemble, and bake.

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Instructions

Place the thawed spinach in a sieve and press out the excess moisture with the back of a spoon.

Use a knife to chop the spinach on a wooden board.

Chop the mushroom.

Combine spinach with salt, chili flakes, olive oil, and chopped mushrooms.

Divide the mixture equally between 4 ramekins. Add 2 eggs into each ramekin, season with more salt and chili, drizzle with olive oil.

Bake at 190C/375F for 8-9 minutes.

Notes

When using vegetables with high moisture content (like spinach and mushrooms) make sure to cook off the excess moisture first before adding the veggies to the muffin cups. If you skip this step, the cups won’t set properly.