Mushroom and Spinach Egg Bake
- SERVES
- 6
- SERVING SIZE
- 1 (3-inch) square
- COOK TIME
- 40 Min
Wake up to a healthy start with this easy breakfast casserole! Our Mushroom and Spinach Egg Bake is loaded with protein and vitamin-rich spinach. We love it when we can have both healthy and tasty!
What You'll Need
- 2 teaspoon canola oil
- 4 cup packed fresh spinach
- 1/4 cup chopped onion
- 1 1/2 cup sliced mushrooms
- 2 cup egg substitute
- 1 cup shredded reduced-fat mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
- In a large skillet over medium heat, heat oil; add spinach and cook about 2 minutes, or until spinach is wilted. Place spinach in baking dish.
- In the same skillet over medium-high heat, cook onion and mushrooms 4 to 5 minutes, or until soft. Place over spinach.
- In a medium bowl, whisk together egg substitute, cheese, garlic powder, Italian seasoning, salt, if desired, and pepper. Pour egg mixture over vegetables and stir gently until well combined.
- Bake 30 to 35 minutes, or until eggs are set in center. Let sit 5 minutes before serving.
Notes
- This egg casserole is so easy, you can even prep it the night before! Just combine all the ingredients as mentioned above, cover, and place in the fridge overnight. Now when you wake up, all you need to do is pop it in the oven. It's that simple!
- Looking for another low-carb casserole recipe? Check out this collection of Low-Carb Casseroles!