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An easy vegetarian breakfast casserole featuring spinach, mushrooms, and goat cheese baked with eggs. Ideal for brunch or feeding a crowd.

  • Total Time: 1 hour
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 16 ounces cremini mushrooms, sliced
  • 4 cups packed spinach leaves
  • 3 cloves garlic, minced
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 green onions, sliced
  • 4 ounces goat cheese, divided
  • 18 large eggs
  • 1/2 cup milk
  • Freshly chopped chives for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Add 16 ounces sliced cremini mushrooms; cook until softened and beginning to brown, about 3 minutes.
  4. Add 4 cups packed fresh spinach and 3 minced garlic cloves; cook, stirring, until spinach wilts, about 2–3 minutes. Season with kosher salt and black pepper. Remove from heat.
  5. Transfer cooked mushrooms and spinach to the prepared baking dish and spread into an even layer.
  6. Scatter 2 sliced green onions over the vegetables and crumble half of the goat cheese (2 ounces) on top.
  7. In a large bowl, whisk 18 large eggs and 1/2 cup milk until smooth; season with salt and pepper to taste.
  8. Pour egg mixture evenly over vegetables and cheese in the baking dish.
  9. Crumble the remaining 2 ounces goat cheese over the top of the eggs.
  10. Bake at 350°F (175°C) for about 30–50 minutes, typically 45 minutes; start checking at 30 minutes. The casserole is done when edges are golden and center is set, no longer jiggly.
  11. Remove from oven and let rest for about 5 minutes to firm up.
  12. Garnish with freshly chopped chives if desired. Cut into squares and serve.

Notes

Pack fresh spinach tightly when measuring to account for shrinkage when cooked., If using frozen spinach, thaw fully and squeeze out water to avoid a watery casserole., Cook mushrooms on fairly high heat to evaporate moisture and prevent sogginess., Grease baking dish well to ensure casserole releases easily., Whisk eggs and milk well and season properly for best flavor., Check casserole at 30 minutes to prevent overbaking., Let casserole rest before slicing for neat servings., For freezing, cool completely, wrap tightly with plastic wrap and foil or use freezer-safe container; thaw overnight in fridge before reheating.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Casserole

Nutrition

  • Serving Size: 1 square
  • Calories: Approximately 180 calories per serving
  • Fat: Approx. 12 grams fat per serving
  • Carbohydrates: Approx. 5 grams carbohydrates per serving
  • Protein: Approx. 12 grams protein per serving