Spinach & Mushroom Cheesy Egg Bake

  • categoryRecipes
  • dateFebruary 15, 2020
  • time2 min read
This egg-based casserole is gluten-free, packed with hearty veggies and infused with melted cheese, making it the perfect choice for breakfast or brunch. You’ll love how easy it is to make this nutrition-packed meal which will help fuel your day!
Course:Main Course


  • 5 tbsp unsalted butter, divided
  • 1 medium onion, chopped
  • ½ lb. mushrooms, sliced
  • 2 cloves garlic, minced
  • 12 oz. fresh baby spinach
  • 6 eggs
  • 16 oz. cottage cheese
  • 12 oz. cheddar cheese, shredded
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 scallions, diced


  • Preheat your oven to 350* F. Use 1 tablespoon butter to grease a 13" X 9" baking dish.
  • Heat the remaining 4 tablespoons butter in a large nonstick skillet, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
  • Add the spinach a handful at a time to the skillet, and sauté. Once you’ve added all the spinach, cover the skillet to let the spinach wilt for about 5 minutes.
  • Remove the skillet from the heat and let it cool. Drain any excess liquid.
  • In a bowl, whisk the eggs, cottage cheese, cheddar cheese, salt and pepper together. Once combined, fold in the cooked spinach and mushroom mixture. Mix well, and pour into baking dish.
  • Bake for 45-50 minutes or until top is golden brown and center is done.
  • Top with scallions, serve, and enjoy!

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