Description
A wholesome and hearty breakfast casserole packed with nutrient-rich spinach, earthy mushrooms, and creamy goat cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 450 grams cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, sliced
- 115 grams goat cheese, divided
- 18 large eggs
- 120 millilitres milk
- Freshly chopped chives, for garnish (optional)
Instructions
- Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13 inch) baking dish and set aside.
- In a large skillet, heat olive oil over high heat. Add mushrooms and cook for 3 minutes until tender. Add spinach and garlic; cook for another 3 minutes until spinach is wilted. Season with salt and pepper.
- Transfer the sautéed mixture to the prepared baking dish. Sprinkle green onions and crumble half of the goat cheese over the top.
- In a large bowl, whisk together eggs and milk; season with salt and pepper. Pour over the vegetable layer in the baking dish and crumble remaining goat cheese on top. Bake for 30-40 minutes until eggs are set and edges are golden. Let rest for 5 minutes before serving, garnished with chives if desired.
Notes
This dish can be made ahead of time and refrigerated overnight before baking. Leftovers can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 1g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg