Spinach & Mushroom Cheesy Egg Bake
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!
- 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!