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Spinach Mushroom Breakfast Casserole

A comforting and forgiving dish perfect for busy mornings or weekend brunches, featuring a custard base filled with sautéed spinach, mushrooms, and goat cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup fresh spinach, chopped Adds fresh flavor and bright color.
  • 1 cup mushrooms, sliced Provides savory flavor; sauté to release juices.
Dairy
  • 1 cup goat cheese, crumbled Brings creamy tang and melts into pockets.
  • 6 eggs Provides structure to the casserole.
  • 1 cup milk Loosens the eggs into a custardy mixture.
Bread
  • 1 cup bread, cubed Absorbs the egg mixture and adds body.
Seasonings
  • Salt and pepper to taste Start modestly; adjust at the table.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 teaspoon garlic powder (optional) Adds flavor without overpowering.
  • 1 teaspoon onion powder (optional) Adds a gentle savory note.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender. Add spinach and cook until wilted.
Mix Custard
  1. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Combine and Bake
  1. Stir in the sautéed spinach and mushrooms, bread cubes, and goat cheese.
  2. Pour the mixture into a greased baking dish.
  3. Bake for 30-35 minutes, or until the eggs are set and the top is golden.
  4. Let it cool for a few minutes before serving.

Notes

Serve warm with a simple green salad or fresh fruit. Let cool before cutting to help it hold its shape.