Description

This Spinach and Mushroom Egg Casserole is a nutritious, protein-packed, and easy-to-make breakfast that’s perfect for busy mornings or weekend brunches. Made with fresh spinach, mushrooms, red bell pepper, and creamy feta cheese, this casserole is bursting with flavor while keeping things light and healthy. It’s naturally gluten-free and low-carb, making it a great meal-prep option for a balanced diet.

Ingredients

Scale

4 cups fresh spinach leaves
1 cup mushrooms, sliced
1 red bell pepper, diced
1 small onion, diced
½ cup feta cheese, crumbled
8 large eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) and grease a baking dish.
Sauté the Vegetables:
- Heat the olive oil in a skillet over medium heat.
- Add diced onion and red bell pepper, cooking for 5 minutes until soft.
- Stir in the mushrooms and cook for 3–4 minutes until tender.
- Add the spinach and cook for 2–3 minutes until wilted.
Prepare the Egg Mixture:
- In a mixing bowl, whisk together eggs, milk, salt, black pepper, and garlic powder.
Combine Ingredients:
- Stir the sautéed vegetables into the egg mixture.
- Gently fold in crumbled feta cheese.
Bake the Casserole:
- Pour the mixture into the greased baking dish, spreading evenly.
- Bake for 25–30 minutes or until the eggs are set and the top is golden.
Serve & Enjoy:
- Let the casserole cool for a few minutes before slicing.
- Serve warm with a side of toast, avocado, or fresh salad.

Notes

For a dairy-free version, omit the feta or use dairy-free cheese.
For extra protein, add cooked turkey or chicken.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the oven at 180°C (350°F) for 10 minutes or microwave in 30-second intervals until warm.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean