Spinach & Mushroom Egg Casserole

Time to replace your old school breakfast casserole (with bread/sausage) with this new one filled with spinach, mushrooms and cheese. Such a keeper! So delicious, so easy, and reheats in the oven or microwave beautifully.

INGREDIENTS
4 T butter (plus a little extra to grease baking dish) * 1 shallot, chopped * 8 ounces mushrooms, chopped * 8 ounce baby spinach * 4 cloves garlic, minced * 6 eggs beaten * 16 oz whole milk cottage cheese * 8 ounce cheddar cheese, shredded * 1 t salt * 1/2 t pepper 

Pre-heat oven to 350 degrees. Grease 13″ X 9″ baking dish with butter. Heat 4 T butter in skillet. Sauté shallots for a minute or so. Then add mushrooms stirring until shallots are translucent and mushrooms are soft. Add garlic and sauté another minute. Next add spinach, stirring to make room. Cover skillet and let spinach cook down, about 4-5 minutes. When spinach has wilted, remove top and cook down until most all the liquid is gone. Remove from heat. 

In a mixing bowl, whisk eggs. Then add cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach mushroom mixture, stirring well. Pour into greased baking dish. (I love this Staub.) Bake for 45-50 minutes or until top is golden brown and center is done.

Ta-da! Enjoy! Here’s a quick video to see how it’s done.