Spinach and Mushroom Egg Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A nice meatless breakfast or brunch main course. Ingredients:
1 teaspoon butter |
10 eggs |
1 (16 ounce) package cottage cheese |
1 (16 ounce) package shredded monterey jack cheese |
1/2 cup butter, melted |
1/2 cup all-purpose flour |
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry |
2 (4.5 ounce) cans sliced mushrooms, drained |
1 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
2. Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
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