Description
A delicious and nutritious casserole packed with spinach, mushrooms, and goat cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 450 grams cremini mushrooms, sliced
- 4 cups packed spinach leaves
- 3 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, sliced
- 115 grams goat cheese, divided
- 18 large eggs
- 120 millilitres milk
- Freshly chopped chives, for garnish (optional)
Instructions
- Preheat oven to 175°C. Grease a 23×33 cm baking dish with nonstick spray and set aside.
- Heat olive oil in a large skillet over high heat. Add sliced mushrooms and cook, stirring, for 3 minutes until tender.
- Add spinach and minced garlic. Continue to cook for 3 minutes until spinach is wilted. Season with salt and pepper as desired.
- Transfer the sautéed vegetable mixture evenly into the prepared baking dish. Sprinkle sliced green onions over the top, then crumble half of the goat cheese across the vegetables.
- In a large bowl, whisk together eggs and milk. Season with salt and black pepper. Pour the egg mixture over the layered vegetables and cheese.
- Crumble the remaining goat cheese evenly on top.
- Bake for 30 to 40 minutes, or until the eggs are fully set and the edges are lightly golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped chives and cut into portions. Serve warm.
Notes
- This dish can be made ahead of time and reheated for a quick breakfast.
- Feel free to substitute other types of cheese if goat cheese is not available.
- Add other vegetables like bell peppers or zucchini for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg