This is a casserole made with spinach, mushrooms and onion. It has breast milk or cream cheese in it for an extra flavorful dish that will get your day off to the right start.
The “spinach mushroom casserole vegan” is a recipe that uses spinach, mushrooms, and other vegetables to create a delicious breakfast or dinner dish.
Why not try savory cereals instead of sweet, crunchy cereals if you’re seeking for a change? This vegetarian Spinach Mushroom Breakfast Casserole will fill even the most ravenous meat eaters.
It’s a far better alternative for breakfast than sugary cereal, thanks to the healthy vegetables and protein-packed eggs. Furthermore, this recipe is simple to prepare and scale up. So, if you’re seeking to feed a big party for breakfast, this is the recipe for you!
You may create an all-in-one meal and bake it in the oven instead of baking eggs separately, which takes a long time and the first ones will be cold by the time you’re done. Everyone receives their meal at the same time, which saves you time in the kitchen.
With only a few ingredients, you can make delicious breakfast flavors—and it’s also simple to personalize! This dish is great for breakfast or brunch, and it’s always a hit!
Ingredients for Breakfast Casserole
Use any other vegetable oil or a little amount of butter instead of olive oil.
Spinach that has been frozen must be thawed and pressed to eliminate excess moisture before use.
Mushrooms — use whatever kind of mushroom you choose, but cut them beforehand.
What would a breakfast be without eggs? Use the most recent ones you can find.
Breakfast Casserole With Spinach And Mushrooms
This is the easiest casserole you’ve ever prepared! Combine the spinach and mushroom in a mixing bowl with the other ingredients. Fill the ramekins with the mixture and top with fresh eggs. Bake until the egg is fully cooked, then remove from the oven. Breakfast for a big group is taken care of!
You may cut the filling components and combine them with the other ingredients ahead of time if you want to create the Breakfast Casserole ahead of time. Refrigerate in an airtight container. Transfer the mixture to the ramekins when ready to cook the breakfast, top with the eggs, and bake.
You may create small muffin cups out of this. As a foundation, use prebaked shortcrust pastry and top with the filling. Bake with one egg on top. Grease the muffin holes with butter or spray them with cooking oil spray to keep them from sticking.
You may make this dish your own by adding whichever vegetables you desire. You may even add meat to the mix. Red pepper, tomatoes, cooked potatoes, or zucchini are all good options. You may use bacon, ham, diced sausages, or even ground beef as a meat alternative. Before using raw meats, remember to cook them first.
This is a vegetarian and keto-friendly dish!
Breakfast Casserole: What to Serve
With fresh bread or a side salad, serve the Breakfast Casserole.
Spinach Mushroom Breakfast Casserole Storage
Keep leftovers in an airtight jar in the fridge for up to 2 days.
Is It Possible to Freeze Breakfast Casserole?
The spinach-and-mushroom combination (but not the eggs!) may be frozen. Thaw, put together, and bake.
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Place the thawed spinach in a strainer and use the back of a spoon to push out the excess liquid.
On a wooden board, cut the spinach with a knife.
Chop the mushroom into small pieces.
Combine spinach, salt, chili flakes, olive oil, and chopped mushrooms in a large mixing bowl.
Divide the mixture evenly among four ramekins. In each ramekin, crack 2 eggs, season with salt and pepper, and sprinkle with olive oil.
Preheat oven to 190°C/375°F and bake for 8-9 minutes.
If you’re using vegetables with a lot of moisture (like spinach or mushrooms), be sure to boil out the extra moisture first before putting them in the muffin cups. The cups will not set correctly if you neglect this step.
The “spinach mushroom egg frittata” is an easy, healthy recipe that is perfect for breakfast or brunch. It can be made with any type of vegetables you have on hand, so it’s also a great way to use up leftovers.
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