Creamy High-Protein Spinach & Mushroom Egg Casserole Recipe (8 Ingredients) by Elisa Schmitz

Breakfast casserole lovers, I have a great recipe for you. If you like the spinach and mushroom flavor combination, then you will love this creamy high-protein spinach and mushroom egg casserole recipe. It reminds me a bit of my favorite spinach and mushroom pizza that I used to order all the time in college, except it's healthier!

This high-protein spinach and mushroom egg casserole recipe is nutritious and delicious. Studies show that we lose muscle as we age, so it's helpful to take in more protein that may help slow down age-related muscle loss, along with the other health benefits of protein. This creamy casserole recipe has lots of fresh veggies, giving you the health benefits of spinach and the health benefits of mushrooms. It's also loaded with cottage cheese, so it packs a protein punch. Best of all, this gluten-free casserole tastes amazing!

Here's what you need to make this cheesy egg casserole recipe: extra virgin olive oil, onions, mushrooms, spinach, eggs, cottage cheese, shredded mozzarella cheese and shredded Parmesan cheese. You sauté the onions, mushrooms and spinach before whipping the cottage cheese with the eggs in a blender. You combine it all then pour it into a casserole dish that you bake until cooked through and golden.

This tasty egg casserole makes a perfect vegetarian lunch or a lovely light dinner. It's also a wonderful side dish for just about any meal. I served it as part of an elegant brunch with toast and fruit!

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 30 to 35 minutes (ovens vary) 
Total Time: 40 to 45 minutes 
Servings: 6

Ingredients

• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 8 ounces baby bella cremini mushrooms, sliced
• 4 ounces fresh baby spinach
• 6 medium eggs
• 1 1/2 cups cottage cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Recipe Notes

• I used a Le Creuset casserole dish that measures 10x8 inches.

• Garnish with fresh parsley, if desired.

• Store leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave.

Here's how to make it:

1. In a large skillet or sauté pan with sides over medium heat, add the olive oil, onions and mushrooms. Sauté until crisp tender, about 2 to 3 minutes.
   
2. Add the spinach and sauté until wilted, about 1 minute. Remove from heat.
   
3. Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
   
4. Pour the cottage cheese mixture into a medium mixing bowl. Add the mozzarella and Parmesan cheese. Season with sea salt and black pepper, to taste, if desired. Stir to combine.
   
5. Add the vegetable mixture to the cheese mixture and stir to combine.
   
6. Pour the mixture into a baking pan or casserole dish (see Recipe Notes) that's been sprayed with cooking spray.
   
7. Bake in a preheated 350-degree F oven for 25 to 35 minutes, or until the casserole is cooked through and golden.
   
8. Allow to cool for a few minutes before slicing and serving.
   
   

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