Description
Wake up to the comforting aroma of a cheesy egg casserole filled with mushrooms, spinach, and melty mozzarella. Perfect for a cozy weekend breakfast or a festive brunch with family and friends, this casserole is easy to make, versatile, and packed with flavor. Its golden, bubbly top and creamy interior make it an irresistible addition to any morning table.
Ingredients
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8 large eggs
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1 cup milk (whole or 2%)
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1 cup shredded mozzarella cheese
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1 cup mushrooms, thinly sliced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup fresh spinach, chopped
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1/2 cup grated Parmesan cheese
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1 teaspoon dried Italian herbs (or mix of basil, oregano, thyme)
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2 tablespoons olive oil or butter
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Optional garnish: fresh parsley or chives, chopped
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
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Heat olive oil or butter in a skillet over medium heat. Add onions and sauté 2–3 minutes until translucent.
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Add garlic and mushrooms, cooking until mushrooms are golden and moisture has evaporated, about 5 minutes.
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Stir in chopped spinach and cook 1–2 minutes until wilted. Remove from heat and let cool slightly.
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In a large bowl, whisk together eggs, milk, salt, black pepper, paprika, and Italian herbs until well combined.
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Fold in the sautéed vegetables and shredded mozzarella until evenly distributed.
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Transfer mixture to the prepared baking dish and spread evenly. Sprinkle Parmesan cheese on top.
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Bake for 30–35 minutes, until eggs are set and top is lightly golden. A knife inserted in the center should come out clean.
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Let cool 5–10 minutes before slicing. Garnish with fresh parsley or chives and serve warm.
Notes
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Can be made ahead: assemble the night before and refrigerate; add 5–10 minutes to baking time.
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Swap vegetables: bell peppers, zucchini, or broccoli can be used.
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Cheese variations: add cheddar, Gruyère, or fontina for extra richness.
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Naturally gluten-free.
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Store leftovers in an airtight container in the fridge up to 4 days; reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes