Save Pin
I've relied on this filling spinach and mushroom morning bake for my weekend gatherings for ages. It's loaded with protein and veggies, and has become what I turn to whenever I'm having people over for breakfast or need to cook ahead for hectic mornings.
The first time I threw this casserole together was during a surprise visit from my husband's parents one Sunday. Everyone couldn't stop talking about it, and now they ask for it at all our family meetups. I've found that the mix of mushrooms with their deep flavor and the creamy bite of goat cheese wins over even folks who aren't big on vegetables.
What You'll Need
- Olive oil: gives a nice flavor base when cooking the veggies
- Cremini mushrooms: bring an earthy bite and substantial texture; look for ones that feel heavy and have closed caps
- Spinach leaves: use the fresh kind as they collapse down perfectly and pack tons of good stuff
- Garlic: chop your own for way better taste than the jarred stuff
- Kosher salt and black pepper: they pull together and boost the whole dish
- Green onions: they give a soft onion kick without taking over
- Goat cheese: makes little spots of smooth tanginess all through the dish
- Large eggs: they're the main player; grab free-range ones if you can for better flavor
- Milk: helps make everything soft and custardy; full-fat works best but anything goes
- Fresh chives (optional): sprinkle on top for color and a light flavor boost
Cooking Method
- Get The Pan Ready:
- Turn your oven to 350 degrees and coat a 9×13 inch pan with cooking spray. Don't miss any spots, especially the edges and corners, since eggs love to stick to everything.
- Cook Your Veggies:
- Pour olive oil into a big pan over high heat till it starts to shimmer. Spread your sliced mushrooms out flat if you can and let them sit for a minute before moving them around. Keep cooking about 2 more minutes till they get soft and juicy. Toss in the spinach and chopped garlic, then cook another 3 minutes, stirring often till the spinach shrinks down but stays nice and green. Sprinkle with salt and pepper to bring out the good flavors.
- Build The Bottom:
- Dump your cooked veggies into the greased pan and spread them out evenly. Scatter the cut green onions all over the top, making sure they're well spread out. Take half your goat cheese and break it into little chunks over everything so you'll get tasty cheese spots throughout.
- Mix And Pour The Eggs:
- Grab a big bowl and crack in 18 eggs, then pour in the milk. Whisk everything together hard until it's all mixed and a bit bubbly. Add some salt and pepper to the eggs. Carefully pour this mix over everything in the pan, letting it settle nicely. Break the rest of your goat cheese over the top to make it look nice.
- Cook It Through:
- Stick the pan in your hot oven and let it cook for 30 to 40 minutes. You'll know it's done when the eggs aren't jiggly anymore and the sides turn slightly golden. The middle should feel firm but still a bit moist when you touch it. Let it sit for 5 minutes, then sprinkle with fresh chives and cut into squares.
Save Pin
Those cremini mushrooms really make this dish special. I used to throw in regular white button mushrooms until I tried these, and wow, what a change. My little girl used to pick them out when she was younger, but now she actually asks for extra mushrooms whenever I make this for our family Sunday breakfasts.
Easy Prep Ahead
You can save tons of time with this dish. Just put it all together up to the baking part, wrap it tight with plastic, and stick it in the fridge overnight. When you're ready to eat, take it out about 30 minutes before cooking to warm up a bit, then bake as normal but add about 5 more minutes. This trick is a lifesaver during holiday mornings or when you've got friends coming over for breakfast.
Keeping Leftovers Fresh
After it cools down, you can keep extra casserole in the fridge for up to 4 days in a sealed container. I like to cut it into squares and pack them separately for quick breakfasts during busy weeks. To warm it up, just pop a piece in the microwave for about a minute or heat in your oven at 325°F until it's hot. You can even freeze portions for up to 3 months - just wrap each piece in plastic, then foil, and let them thaw in the fridge overnight before warming.
Smart Swaps
You can switch things up based on what's in your kitchen. Try Swiss chard or kale instead of spinach - just use the same amount but cut out any tough stems. Feta makes things saltier than goat cheese, while cream cheese turns down the tang. Any mushrooms will work great - try portobellos, shiitakes, or plain white ones for their own unique taste. If you don't do dairy, just use unsweetened almond milk and skip the cheese or grab a plant-based option.
Save Pin
Tasty Pairings
This dish goes great with lots of sides. Try it with some toasted sourdough and fresh fruit for a complete breakfast. When you're having friends over, serve it with a simple arugula salad with lemon dressing to cut the richness. In winter months, some crispy breakfast potatoes on the side really hit the spot. If you want something lighter, go with smaller portions and add sliced avocado and fresh tomatoes with a drizzle of olive oil.
Common Recipe Questions
- → Can I swap in different mushrooms?
Absolutely, you can use white button mushrooms, shiitake, or even chopped portobellos if you want a different taste.
- → How do I make this without dairy?
Just swap the goat cheese for your favorite non-dairy cheese and use any plant milk like soy or coconut instead.
- → Can I get this ready the night before?
You bet! Mix everything up, stick it in the fridge overnight, and pop it in the oven when you wake up.
- → What goes well on the side?
Try some cut-up melon, warm crusty bread, or a small green salad to round out your meal.
- → Can I save extras in the freezer?
Definitely. Let it cool down completely, cut into squares, and wrap them up tight. They'll keep in the freezer for about 3 months. Just warm them up when you're hungry.
- → What fresh herbs work well on top?
Snipped chives look pretty, but chopped parsley or fresh dill taste amazing too and add nice color.