MUSHROOM SPINACH EGG CASSEROLE RECIPES

SPINACH AND MUSHROOM EGG CASSEROLE RECIPE - FOOD.COM

Spinach and Mushroom Egg Casserole Recipe - Food.com image

This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

Steps:

Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
Cook frozen spinach according to package directions, adding salt to the water.
Drain spinach and set aside.
In small pan, saute onion and celery in margarine until both are soft (but not brown).
Combine spinach and sauted onions and celery, mixing well. Set aside.
In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
Add pepper and salt to egg mixture. Set aside.
Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
Spread spinach mixture over the layer of cottage cheese.
Place a layer of sliced mushrooms over the spinach layer.
Pour egg mixture over the mushroom layer.
Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
Bake in oven at 350 for 40 minutes or until firm in the center.

Nutrition Facts : Calories 400.3, FatContent 27.2, SaturatedFatContent 11.9, CholesterolContent 254.7, SodiumContent 918.1, CarbohydrateContent 16, FiberContent 2.4, SugarContent 2.2, ProteinContent 24.1

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE RECIPE ...

Egg, Spinach, and Mushroom Slow Cooker Casserole Recipe ... image

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Provided by ajancooks

Categories Breakfast and Brunch Eggs

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 1 casserole

Number Of Ingredients 10

Ingredients

1 (24 ounce) carton cottage cheese
6 eggs
? cup all-purpose flour
3 tablespoons chopped onion
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced fresh mushrooms
1 (7 ounce) bag fresh spinach

Steps:

Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 313.2 calories, CarbohydrateContent 9.1 g, CholesterolContent 189.6 mg, FatContent 20.1 g, FiberContent 1 g, ProteinContent 24.6 g, SaturatedFatContent 11.4 g, SodiumContent 760.3 mg, SugarContent 1.4 g

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