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Cheesy spinach and mushroom breakfast casserole is low-carb and high protein. Gluten free and vegetarian., too. Get the recipe on WhatAGirlEats.com
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5 from 19 votes

Spinach and Mushroom Breakfast Casserole

Gluten free Spinach, Mushroom and Cheese Breakfast Casserole.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 241kcal
Author: Cynthia


  • 5 Tablespoons unsalted butter divided
  • 1 medium onion chopped (about 7 ounces)
  • 8 ounces mushrooms sliced
  • 12 ounce baby spinach
  • 2 cloves garlic minced
  • 6 eggs beaten
  • 16 oz. cottage cheese
  • 12 ounces sharp cheddar cheese grated
  • 3 green onions sliced
  • 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 yellow onions and mushrooms, about 3-4 of minutes until onions are translucent and mushrooms are soft. Add garlic and sauté another minute.
  • 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.
  • In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, green onions, 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.


Serving: 1g | Calories: 241kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 564mg | Potassium: 337mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3290IU | Vitamin C: 10mg | Calcium: 283mg | Iron: 2mg