Spinach Mushroom Breakfast Casserole – this easy vegetarian egg casserole with spinach, mushrooms, and goat cheese is perfect for breakfast or brunch and is always a crowd pleaser!
I love making breakfast casseroles because they are easy to make. A breakfast casserole is basically a big frittata made with eggs and whatever meat, veggies, and cheese you want to add in. This Spinach Mushroom Breakfast Casserole is one of my favorites! This vegetarian dish is hearty, filling, and full of flavor! The perfect way to start any day!
This recipe feeds a crowd, making it the perfect egg casserole for holidays or entertaining. If you don’t have a crowd to feed, the leftovers always come in handy. We love making a big pan so we can reheat all week for easy breakfasts. Talk about a morning lifesaver!
- 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
- 4 ounces goat cheese, divided
- 18 large eggs
- 1/2 cup milk
- Freshly chopped chives for garnish, optional
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
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.
Pour vegetable mixture into the bottom of the prepared pan and spread out evenly. Sprinkle sliced green onions evenly over the vegetables. Crumble half of the goat cheese over the vegetables.
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. Crumble the remaining goat cheese over the eggs.
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.