Midwest Mama's Note:
This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.
My Private Note
Units: US | Metric
- 1 cup milk
- 3/4 cup cottage cheese (small curd)
- 6 eggs
- 1 (10 ounce) package frozen chopped spinach
- 2 cups fresh mushrooms (sliced)
- 1/2 cup onion (finely chopped)
- 1/2 cup celery (finely chopped)
- 1/2 cup flour
- 2 cups colby-monterey jack cheese (finely shredded)
- 4 tablespoons margarine
- 1 teaspoon pepper (coarsley ground)
- 1 teaspoon salt (or salt substitute)
- 1/4 teaspoon paprika
- 1Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
- 2Cook frozen spinach according to package directions, adding salt to the water.
- 3Drain spinach and set aside.
- 4In small pan, saute onion and celery in margarine until both are soft (but not brown).
- 5Combine spinach and sauted onions and celery, mixing well. Set aside.
- 6In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
- 7Add pepper and salt to egg mixture. Set aside.
- 8Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
- 9Spread spinach mixture over the layer of cottage cheese.
- 10Place a layer of sliced mushrooms over the spinach layer.
- 11Pour egg mixture over the mushroom layer.
- 12Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
- 13At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
- 14Bake in oven at 350 for 40 minutes or until firm in the center.
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Nutritional Facts for Spinach and Mushroom Egg Casserole
Serving Size: 1 (268 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 400.2
- Calories from Fat 244
- Total Fat 27.2 g
- Saturated Fat 11.9 g
- Cholesterol 254.6 mg
- Sodium 918.0 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 2.4 g
- Sugars 2.2 g
- Protein 24.1 g