Savory Mushroom Spinach Breakfast

I've turned to this spinach and mushroom morning bake as my weekend food prep savior, giving my boring weekday breakfasts a major upgrade while packing in tons of nutrients. The rich mushrooms paired with bright spinach create a veggie-heavy base that works amazingly with the smooth goat cheese and airy eggs.

I first threw this bake together when my in-laws came over for brunch, and they loved it so much that they ask for it at every family get-together now. What's really great is how simple it is and how it helps me start my day with a bunch of veggies.

Ingredients

• Cremini mushrooms: these give a substantial bite and woodland taste but you can swap in white button mushrooms if that's all you've got
• Fresh spinach: adds bright color and healthy stuff so grab bunches with perky green leaves that aren't turning yellow
• Goat cheese: brings a zesty smoothness that makes this way better than regular egg dishes go for the soft kind that melts nicely
• Green onions: offer a gentle onion kick without taking over look for ones with sturdy white parts and lively green tops
• Large eggs: form the protein-rich base try to get pasture-raised ones for better flavor and nutrients
• Garlic: adds fantastic smell and taste to the veggies real cloves work much better than the stuff from jars
• Milk: creates soft fluffy eggs full-fat gives the most richness but any type will do the job
• Olive oil: for cooking the veggies the extra virgin kind adds some flavor but regular works fine too

Step-by-Step Instructions

Get Your Dish Ready:

Coat a 9x13 inch baking dish with oil or butter, making sure to cover the bottom and sides completely. This step stops everything from sticking, which would mess up how it looks and make cleanup a pain. While your oven warms to 350°F, get all your stuff measured and chopped so cooking goes smoothly.

Cook The Veggies:

Warm your olive oil in a big pan over high heat until you see a slight shimmer. Toss in your sliced mushrooms, trying to spread them out flat so they brown nicely and develop more flavor. After around 3 minutes, they'll start to release water and soften. These cooked mushrooms create the tasty foundation for your whole dish.

Shrink The Spinach:

Put your spinach and chopped garlic in with the mushrooms and watch the heat transform those big leaves into a much smaller, wilted mix. Keep cooking for 3 minutes, stirring now and then for even heat. Throw in some salt and pepper now to get flavor into the veggies right from the start instead of just seasoning the eggs later.

Build Your Base:

Dump your cooked veggie mix into your greased baking dish and spread it out evenly so every bite has good flavor. Scatter the chopped green onions all over the top for bits of color and mild onion taste. Break up half the goat cheese and drop it all over so you'll get little pockets of tangy creaminess throughout.

Mix And Pour Eggs:

In a big bowl, beat the eggs and milk really well until they're totally mixed with no white streaks left. Add salt and pepper since well-seasoned eggs make all the difference in breakfast bakes. Pour this mix slowly over your veggies and cheese, letting it fill in all the spaces. Finish by crumbling the rest of the goat cheese on top, which will create nice browned spots during baking.

Bake It Up:

Put your dish in the hot oven and cook for 30 to 40 minutes, looking for slightly golden edges and a set middle. The bake should have a tiny wobble in the center but not look wet or runny. If the top gets too brown before the middle's done, just cover it loosely with foil for the rest of the cooking time.

Cool And Enjoy:

Take your finished bake out of the oven and let it sit for at least 5 minutes so the eggs can fully set, which makes for cleaner slices. Toss some fresh chopped chives on top for a pop of color and light onion flavor. Cut into squares and serve while warm so everyone can enjoy the layers of veggies, eggs, and cheese.

Pin it

The goat cheese really makes this egg bake stand out from ordinary breakfast dishes. I stumbled on this trick when I ran out of cheddar one morning and had to get creative. The tangy richness creates these amazing little pockets throughout that burst with flavor when you bite into them. My daughter who swore she hated goat cheese now specifically asks for this bake because of the cheese!

Storage Solutions

This bake is perfect for meal planning. After it cools down completely, cut it into single servings and pack them in sealed containers in the fridge where they'll stay good for up to 4 days. For fast morning meals, just pop a piece in the microwave for 60 to 90 seconds until it's hot. You can also freeze portions for up to 3 months – just wrap each slice tightly in plastic then foil to keep freezer burn away. Let frozen pieces thaw in the fridge overnight before warming for best results.

Customization Options

Think of this as a flexible starting point that can handle tons of changes. Switch out cremini mushrooms for bell peppers, cooked sweet potatoes, or asparagus based on what's in season. Trade spinach for kale, chard, or arugula, just cook tougher greens a bit longer. Instead of goat cheese, try feta for more tang, cream cheese for extra richness, or a non-dairy option if you can't have milk products. You can even add protein like cooked bacon, breakfast sausage, or ham chunks mixed into the veggies for an extra filling version.

Serving Suggestions

This bake tastes great by itself but pairs wonderfully with simple sides for a full meal. Serve it with some avocado slices and fresh fruit for a healthy breakfast plate, or next to a green salad for lunch. When hosting brunch, add some roasted breakfast potatoes, a loaf of crusty sourdough, and a bowl of mixed berries. For dinner, serve with a hearty soup and salad dressed with vinaigrette. A spoonful of salsa or hot sauce on top adds a nice kick for folks who like things spicy.

Pin it

Nutritional Benefits

This bake offers amazing health perks beyond just being convenient. The eggs give you complete protein with all the essential amino acids while mushrooms provide selenium, vitamin D, and B vitamins. The spinach adds iron, calcium, and vitamins A and K, truly making this a nutrient-packed meal. The small amount of goat cheese contributes calcium and protein without too many fat calories. For people counting macros, this gives a great balance of protein, healthy fats, and moderate carbs, fitting into many eating styles including keto and low carb plans.

Frequently Asked Questions

→ Can I make this dish the night before?

Absolutely! Prep the veggies and assemble everything the night before. Cover it tightly, pop it in the fridge, and let it sit overnight. In the morning, take it out while preheating the oven, then bake it as usual. You might need 5-10 extra minutes since it starts off cold.

→ What works as a replacement for goat cheese?

If you’re not into goat cheese, feta’s a great substitute if you still want a tangy kick, or cream cheese if you want something mild. Shredded options like cheddar, Swiss, or mozzarella also taste great.

→ How long does this keep in the fridge?

Stored in an airtight container, this casserole stays good in the fridge for up to 4 days. Warm individual slices in the microwave for about a minute or heat the whole thing in a 350°F oven until it’s hot.

→ Can this casserole be frozen?

Yes, it freezes really well. Let it cool completely, then either wrap slices tightly in plastic wrap and foil or use freezer-friendly containers. It’ll last up to 3 months. Defrost it in the fridge overnight and reheat before serving.

→ What other vegetables could be used?

You can mix in a variety of veggies like bell peppers, broccoli, zucchini, or asparagus. Just pre-cook tougher ones until tender before adding them to make sure they soften up nicely.

→ Is this naturally gluten-free?

Yes, it’s gluten-free without any special changes, so it’s great if you’re avoiding gluten. Just double-check brands of any extras, like cooking sprays, to make sure they’re gluten-free too.