Spinach and Mushroom Egg Casserole recipe

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Ingredients

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Nutrition Info

509.1 calories
carbohydrate: 11.6 g
cholesterol: 322.6 mg
fat: 38.1 g
fiber: 2 g
protein: 31.4 g
saturatedFat: 21.9 g
servingSize: -
sodium: 1066.4 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

A nice meatless breakfast or brunch main course.

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