Cheesy spinach and mushroom breakfast casserole is easy to make, gluten free, meatless, and delicious for breakfast or brunch!
There is no lull between Christmas and New Year’s here in Pasadena. Just after we finish unwrapping presents, the city starts gearing up for the big day…January 1st, when we roll out the asphalt and turf for the Rose Parade and Rose Bowl. Because we live spitting distance to the end of the parade route, we usually have friends and/or family staying at the house New Year’s Eve. Fortunately for us, our friend and electrician, marks out the same spot on the route beginning sometime after Halloween. He does this to thank his loyal customers. (Sadly, we seem to purchase old houses with lots of electrical problems!) He spends the night a couple days before the big day…making our job as viewers so easy. We walk down about an hour before the parade starts, (or ends in our case) and sit right at the curb. BUT, if you come and stay with us, and you’re a dad, chances are you might have to spend the night on the route with the kids.
In exchange for the luxury of sleeping in my own warm bed, I forego anything more than a sip or two of champagne at midnight to get up early on New Year’s Day, zip down in the car and pick up the excited kids and bleary eyed dads. I have hot coffee and a hearty breakfast waiting. After a hot shower and a bite to eat, we take the 15 minute walk back to the route to view the parade. This year, our neighbor and Emma’s school mate, Drew Washington, is the Rose Queen, which makes it extra special for us!
I’ve been making this spinach and mushroom breakfast casserole for a really long time. I used to make stratas, but found that everybody was a little tired of eating super heavy food, after the holidays, so I looked for a recipe that did not contain bread. Especially because I like to serve either Pumpkin Cranberry Walnut Bread or Cinnamon Rolls. Oranges from our over-flowing orange tree round out the meal.
Updated September, 2016, I’ve updated the recipe, removing the 6 Tablespoons of flour to make it gluten free, and reduced the amount of butter from 1 stick to 5 Tablespoons and reduced the amount of cheese from 1 pound to 12 ounces. These changes have lightened it up, but have not altered the taste!
I hope you enjoy the spinach and mushroom breakfast casserole. Here’s the recipe!
- 12 ounce bag fresh baby spinach
- 1/2 lb. mushrooms sliced
- 3 green onions sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 eggs beaten
- 5 Tablespoons unsalted butter divided
- 16 oz. cottage cheese
- 12 ounces sharp cheddar cheese grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
-
Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13" X 9" baking dish.
-
Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
-
Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
-
Let cool, drain excess liquid, and chop more finely if desired.
-
In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add 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.
Here are some of the items I used in this post. (Affiliate link: I make a small percentage at no cost to you. Thank you for your support to help keep my page running)
Sandy Loper says
Sounds wonderful and oh so easy!
Sandy Loper says
Made it! Loved it! And just finished off the leftovers! Thank you, a new dish for my Brunch/Breakfast line up! And sooo easy to follow. Good Job!
Cynthia says
Thanks sandy! What do you think of my new website?
Sandy Loper says
Love it! Keep up the good work!
Cynthia says
Still eating the left-overs!
Mom says
Wow, great website
Lynn Lewis says
Yeah hopefully you get my.comment! Thanks for making it easier for computer blockheads like me!! I love your site. Will finally try the 5 minute bread this year one of my new years resolutions!
Cynthia says
Yes, your comments worked! Yeah!
Ilene says
How delightful is this website???
Equally delicious is the food you prepare and serve.
What a joy to wake up and find another post by you.
Excellent job, Cyn!
Cynthia says
Thanks so much for your comments Ilene! Love you!
Vicki houghton says
This is a just. That’s sounds so good!!!!
Cynthia says
Easy too Vicki and friendly-ish on the waist since there’s no bread!
donna boaz says
Saw your mom over the weekend and she told me about your site. I love to cook and eat and getting would appreciate less time in the kitchen.
If you go back in time: I am a friend of Irene, Nessa’s sister, Donna.
I have the three children that you just might remember: Leslie, Miles and Hollye.
Leslie just moved into your neighborhood so expect her to call or email.
What a small world.
Donna Boaz
Cynthia says
Hi Donna! Thanks for visiting! I hope you like it. Yes, I remember you…well, at least from Nessa talking about you and your kids! It’s been years! Small world that your daughter lives so close to me. Yes, have her contact me. I am sure she went to the parade since were walking distance?
Christina Barnes says
Great recipe! Can’t wait to try it!
Cynthia says
Let me know how you like it!
Christina | Christina's Cucina says
I love that you’ve not only updated the photos, but the recipe! Looks wonderful and a great breakfast or brunch dish to look forward to!
Cynthia says
Thank you Christina!
Donna Pariseau says
This recipe calls for 5 T of Butter Divided.
Step 1 – use 1 T
Step 2 – use 4 T
However, Step 5 calls for butter and there would be none left.
How much butter are we using for Step 5?
Also, how would this recipe work making the night before?
Cynthia says
Hi Donna,
Sorry! You are correct…just 5 Tablespoons total. I’ve edited it to reflect the change.
Thank you!
Cynthia
Cathy says
Could this be made the night before? Then baked in the morning?
Cynthia says
Yes, I have assembled it the night before and baked it the next morning…Just make sure you put a sheet pan underneath it and wrap it well so it doesn’t spill in the fridge.
Stace says
How many days will this last in the fridge?
Or would it stay good if I froze it? It’s just me so wondering how to make it yet not have to eat it every day! Thanks!
Cynthia says
Sometimes I make it on Sunday and we’ll finish it up by thursday.
Vicky says
Looks beautiful and something I will need New years day to start the year out right.
MARIA says
Hello. Just wondering what the nutritional information is on this recipe? Specifically the fat/carbs/net carbs/sugar. Thank you!
Cynthia says
I know there are a lot of calculators that can figure out the nutritional information. Since I don’t believe in counting calories or dieting, I don’t keep track of that information.
Sam K says
Did you ever figure out the nutrition information on this? Its hard to count general macros when its not provided. Thanks!
Zee says
Have you ever substituted another cheese for the cheddar – or did a “half cheddar, half other?
Cynthia says
Zee, I make it so many different ways! I use broccoli and chilies with pepper jack cheese, feta, you name it! I do like a tangy cheese, just because it has more flavor. Swiss would be good too! Experiment with your favorite combos of veggies and cheese.
Kathryn says
Just wondering if this would work ok to split the recipe in half? Like an 8×8 dish…Just do a shorter bake time? This looks delicious!
SAra says
This has quickly become a family favorite of ours! I am sharing it with all of my friends. Thank you!!
Denise says
Can I use ricotta cheese instead of cottage cheese? part skim ricotta
Cynthia says
sure! probably would give it luscious richness!
Katy says
I love this!! I have made it about 5 times for dinner.Thank you!
Diana says
I made this last week for the first time, and my family and I loved it! I did change just a couple of things to use up what I already had at home – I used 6-7 oz. of fresh baby spinach, 2 (4 oz) cans of organic mushrooms sliced, 8 oz. of sharp cheddar and 4 oz. of mild cheddar. It turned out beautiful, and the flavor was out of this world! Thanks for a great recipe. This is definitely going into the rotation.
Cynthia says
awesome Diana! It’s a pretty flexible recipe. You can pretty much add any vegetables or cheeses. I’ve used canned chiles and pepper Jack.
Sam K says
Love this recipe and so does the fam. We put them in cupcake tins for easy meal prepping. If anybody is interested in the nutrition info, I used verwellfit.com to calculate the macros, See below. Also if anybody is interested in keeping it low carb, it seems like the “old fashioned” cottage cheese has less carbs and added sugars.
——-
Calories: 368, Total Fat: 27g, Net Carbs: 7g, Protein: 23g
——-
Remember to adjust if you add any extra veggies!
Cynthia says
Hi Sam, thanks for figuring out the nutrient info. It’s on my to-do list with my website, but to be perfectly honest, I never count calories any more. I try and eat pretty healthy and exercise. I have an occasional treat every once in a while. It makes me too crazy to measure and weigh all my food.
Kathy says
I reduce the spinach to 5 ounces (plenty for me), and bake for 1 hour in a 7″X11″ pan, because I like it taller and fluffier. It’s my go-to breakfast, and I reheat it (keeps well for up to 4 days). The mushrooms make it taste almost like it has meat in it.
Cynthia says
Totally true! I love “meaty” mushrooms make everything taste! We use it as a grab and go breakfast too!
LR says
Very good! Subd only frozen chopped spinach, micro/cooled, and 8 oz sharp cheddar, topped w sour cream & siracha. Froze squares to micro for breakfast, delish. Thank you!
Cynthia says
Thank you! I just made a batch yesterday for lunches/breakfasts for a couple of days! It’s a great healthy dish to have on hand.
Mary says
Looks fantastic. I’m making this for supper tonight. Can’t wait.
Cynthia says
Awesome Mary! xo