Savory Spinach and Mushroom Egg Bake
This Savory Spinach and Mushroom Egg Bake is a delightful addition to any brunch table, specially designed for the veggie aficionados among us. Perfect for Easter or any family gathering, this dish harmoniously blends the earthy flavors of fresh mushrooms and hearty spinach, enveloped in a creamy, cheesy egg custard. Prepare it the night before and simply pop it in the oven when you’re ready, allowing you to focus on your guests rather than spending the day in the kitchen. Versatile and customizable, feel free to introduce other favorite vegetables or spices to cater to every palate, ensuring everyone leaves with a happy belly.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
milk
1 cup (none)
cottage cheese
3/4 cup (small curd, spreadable)
eggs
6 (beaten)
frozen chopped spinach
1 (10 ounce) package (cooked and drained)
fresh mushrooms
2 cups (sliced)
onion
1/2 cup (finely chopped)
celery
1/2 cup (finely chopped)
flour
1/2 cup (none)
Colby-Monterey Jack cheese
2 cups (finely shredded)
margarine
4 tablespoons (melted for sautéing)
pepper
1 teaspoon (coarsely ground)
salt
1 teaspoon (or salt substitute)
paprika
1/4 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spray a 13 x 9 inch (or similar) baking pan with cooking spray to prevent sticking.
3
Cook the frozen spinach according to package directions, adding a pinch of salt to the boiling water for flavor. Once cooked, drain well and set aside.
4
In a small skillet, melt the margarine over medium heat. Add the finely chopped onion and celery, sautéing until both veggies are soft and fragrant, but not browned. Remove from heat.
5
In a mixing bowl, combine the drained spinach with the sautéed onion and celery, stirring until well mixed. Set aside.
6
In a medium-sized bowl, crack the eggs and beat them until frothy. Slowly incorporate the milk, continuing to beat, then gradually mix in the flour until you have a smooth batter.
7
Season the egg mixture with coarse ground pepper and salt (or a salt substitute), mixing well.
8
Spread the cottage cheese evenly across the bottom of the prepared baking pan.
9
Layer the spinach mixture over the cottage cheese, followed by a layer of sliced mushrooms.
10
Carefully pour the egg mixture over the mushrooms, ensuring even coverage.
11
Sprinkle the finely shredded Colby-Monterey Jack cheese over the top, making sure it’s distributed evenly.
12
At this point, you can either bake immediately or cover with plastic wrap and refrigerate overnight for added convenience.
13
If baking right away, place the casserole in the preheated oven and bake for about 40 minutes, or until the center is set and firm.
Nutrition Information
12g
Fat
20g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Savory Spinach and Mushroom Egg Bake.
Is the Savory Spinach and Mushroom Egg Bake vegetarian?
Yes, this recipe is specifically designed for veggie aficionados and is listed as vegetarian.
How many calories are in a serving?
There are 300 calories per serving.
How much protein is provided in this dish?
Each serving contains 20g of protein.
What is the fat content of this egg bake?
The dish contains 12g of fat per serving.
How many carbohydrates are in each serving?
There are 20g of carbohydrates per serving.
What temperature should the oven be set to?
Preheat your oven to 350 degrees F (175 degrees C).
What size baking pan is required?
You should use a 13 x 9 inch baking pan.
How many eggs are needed for this recipe?
The recipe requires 6 eggs, beaten until frothy.
How much cottage cheese is used?
The recipe calls for 3/4 cup of small curd, spreadable cottage cheese.
What type of spinach is used in the bake?
Use one 10-ounce package of frozen chopped spinach, cooked and drained.
How much milk is added to the egg mixture?
The recipe uses 1 cup of milk.
How many mushrooms are required?
You will need 2 cups of sliced fresh mushrooms.
What kind of cheese is used for the topping?
The topping consists of 2 cups of finely shredded Colby-Monterey Jack cheese.
How much flour is included in the batter?
The batter uses 1/2 cup of flour.
Which vegetables are sautéed in margarine?
Finely chopped onion and celery are sautéed until soft and fragrant.
How much margarine is needed for sautéing?
Use 4 tablespoons of melted margarine.
What spices are used to season the dish?
The dish is seasoned with pepper, salt (or salt substitute), and paprika.
Can I prepare this egg bake ahead of time?
Yes, you can assemble the casserole, cover it with plastic wrap, and refrigerate it overnight.
How long should the dish be baked?
Bake the casserole for approximately 40 minutes.
How is the spinach prepared before layering?
Cook the frozen spinach according to package directions with a pinch of salt, then drain it well.
What is the base layer of the casserole?
The first layer is the cottage cheese spread evenly across the bottom of the pan.
When should I add the sliced mushrooms?
Layer the mushrooms over the spinach mixture before pouring the egg mixture on top.
How is the egg batter prepared?
Beat the eggs until frothy, slowly incorporate the milk, and then gradually mix in the flour until smooth.
How do I check if the egg bake is fully cooked?
The dish is done when the center is set and firm.
Can I use a salt substitute?
Yes, the recipe explicitly mentions that a salt substitute can be used.
What occasions are recommended for this dish?
It is ideal for brunch, Easter, or any family gathering.
Is the recipe customizable for different palates?
Yes, you can introduce other favorite vegetables or spices to cater to different tastes.
How should the baking pan be prepared to prevent sticking?
Spray the baking pan with cooking spray before adding any ingredients.
What is the desired texture of the sautéed vegetables?
The onion and celery should be soft and fragrant, but not browned.