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Spinach and Mushroom Casserole

Prep Time: 15MIN  |  Cook Time: 40MIN  |  Servings:  |  Calories:
Breakfast Casserole v2
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<p><span>Indulge in a delightful morning with this hearty Spinach and Mushroom Breakfast Casserole. Bursting with flavors of Sargento® real, natural cheese, this casserole is the perfect way to start your day off right. It combines the earthy richness of mushrooms with the vibrant freshness of spinach, all encased in a creamy egg mixture. The beauty of this recipe lies in its simplicity, making it a fantastic option for weekend brunches or meal prep for busy weekdays.</span></p>

  • 1 tablespoon olive oil
  • 16 ounces cremini mushrooms, sliced
  • 4 cups packed spinach leaves
  • 3 cloves garlic, minced
  • Kosher salt and black pepper, to taste
  • 2 green onions, sliced
  • 2 cups Sargento® 4 State Cheddar® Shreds, divided
  • 18 large eggs
  • 1/2 cup milk
  • Freshly chopped chives for garnish, optional
  1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes. Stir in the spinach and garlic. Cook for 3 minutes or until the spinach is wilted. Season with salt and black pepper, to taste.
  3. Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Sprinkle one cup of the cheese over the vegetables.
  4. In a large bowl, whisk together the eggs and milk. Season with salt and black pepper, to taste. Pour egg mixture over the veggies and cheese. Sprinkle the remaining cheese over the eggs.
  5. Bake for 30 to 40 minutes or until eggs are set and slightly golden around the edges. Remove from oven and let cool for 5 minutes. Garnish with chopped chives. Cut into squares and serve warm.

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