Spinach and Mushroom Egg Casserole

Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
  2. Cook frozen spinach according to package directions, adding salt to the water.
  3. Drain spinach and set aside.
  4. In small pan, saute onion and celery in margarine until both are soft (but not brown).
  5. Combine spinach and sauted onions and celery, mixing well. Set aside.
  6. In 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.
  7. Add pepper and salt to egg mixture. Set aside.
  8. Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
  9. Spread spinach mixture over the layer of cottage cheese.
  10. Place a layer of sliced mushrooms over the spinach layer.
  11. Pour egg mixture over the mushroom layer.
  12. Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
  13. At 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.
  14. Bake in oven at 350 for 40 minutes or until firm in the center.


Most Helpful

5 stars from us! We loved this. I thin I might have loved it a little more than my husband only because I can make the night before and have a carefree morning. I halved the recipe, used 1 1/2 lbs of fresh spinach that I cooked for a couple mins. and pepper jack cheese, baked in an 8x8 pan for 40 mins. Thanks for sharing the keeper recipe. I'll be making it again.

Lucky in Bayview February 12, 2015

I made this recipe for an Easter breakfast at church. It was a huge hit and the first to be eaten. They have requested I include this in the casseroles for this years breakfast. :-)

lindylyn19 March 21, 2010

oh man, I read this recipe all wrong, and it came out all right ;-) I used a 16oz container of nonfat cottage cheese on the bottom, and lessened the top cheeses, using a mixture of Jack, Cheddar, and Parmesan. I didn't have a problem with the cooking times as the previous poster mentioned. We liked this recipe, maybe I'll try it the right way next time, maybe not. Thanks ;-)

Mama Q January 20, 2009

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