Breakfast casseroles are a great meal to make in advance for the week ahead. You can heat up a plate every morning, and they get rid of any prep you might’ve had to do in the mornings. They are healthy, filled with protein, and can be either savory or sweet. Try this breakfast casserole the next time you are stuck trying to decide what to eat in the morning.
Spinach and Mushroom Egg Casserole
Ingredients:
- 1 teaspoon butter
- 10 eggs
- 1 (16 ounce) package cottage cheese
- 1 (16 ounce) package shredded Monterey Jack cheese
- ½ cup butter, melted
- ½ cup all-purpose flour
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13-inch baking dish with the butter.
- Whisk the eggs in a large bowl and add the cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour the egg mixture into the prepared baking dish.
- Bake in the oven until the eggs are set and a knife inserted into the center comes out clean, for about 35 minutes.
