Spinach & Mushroom Breakfast Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 180.8
- Total Fat: 11.8 g
- Cholesterol: 294.0 mg
- Sodium: 113.0 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.3 g
- Protein: 15.1 g
View full nutritional breakdown of Spinach & Mushroom Breakfast Casserole calories by ingredient
Introduction
Easy make ahead vegetarian breakfast casserole. Easy make ahead vegetarian breakfast casserole.Number of Servings: 8
Ingredients
-
12 large Egg, fresh, whole, raw
2 cup Spinach, fresh
50 grams Portabella Mushrooms
6 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
.25 cup, chopped Onions, raw
Directions
Sautee onion in caste iron skillet. Add sliced portabella mushrooms, and sautee about 5 minutes. Add spinach and cook until wilted. While veggies are cooking crack eggs into a bowl and whisk. Add cheese and seasoning to taste. When spinach is done turn off burner. Add eggs to skillet and whisk all together. Put skillet in 350 degree oven and bake for 20 minutes. SLice into 8 wedges. Refrigerate.
Serving Size: 1 wedge
Number of Servings: 8
Recipe submitted by SparkPeople user MABDINOOR.
Serving Size: 1 wedge
Number of Servings: 8
Recipe submitted by SparkPeople user MABDINOOR.