Spinach And Mushroom Egg Casserole Food

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

SPINACH MUSHROOM EGG CASSEROLE

Steps:

• Grease a 9x13 baking pan with nonstick cooking spray.
• Cook sausage and drain of excess grease.
• Spread croutons into the bottom of the pan. Sprinkle sausage on top.
• Add eggs, milk and cream of mushroom soup to a bowl and whisk well.
• Fold in thawed but not drained spinach and sliced mushrooms. Mix egg mixture well.
• Add shredded cheese and mix well.
• Pour cheesy spinach mixture on top of croutons and sausage.
• Cover and refrigerate overnight.
• The next day, bake at 325 for 50-55 minutes.
• Remove from oven.
• Let stand for 5 minutes before slicing and serving (this process is necessary to avoid the casserole breaking apart)

BREAKFAST EGG CASSEROLE WITH MUSHROOMS, SPINACH & SALSA

Steps:

• Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
• Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
• Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
• Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
• In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
• Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
• Let the casserole sit for about 5 minutes, then cut into pieces and serve.
• *Leftovers can be covered and refrigerated. Reheat for about 1 minute in the microwave.

MUSHROOM AND SPINACH EGG BAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
• In a large skillet over medium heat, heat oil; add spinach and cook about 2 minutes, or until spinach is wilted. Place spinach in baking dish.
• In the same skillet over medium-high heat, cook onion and mushrooms 4 to 5 minutes, or until soft. Place over spinach.
• In a medium bowl, whisk together egg substitute, cheese, garlic powder, Italian seasoning, salt, if desired, and pepper. Pour egg mixture over vegetables and stir gently until well combined.
• Bake 30 to 35 minutes, or until eggs are set in center. Let sit 5 minutes before serving.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• Cook frozen spinach according to package directions, adding salt to the water.
• Drain spinach and set aside.
• In small pan, saute onion and celery in margarine until both are soft (but not brown).
• Combine spinach and sauted onions and celery, mixing well. Set aside.
• In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
• Add pepper and salt to egg mixture. Set aside.
• Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• Spread spinach mixture over the layer of cottage cheese.
• Place a layer of sliced mushrooms over the spinach layer.
• Pour egg mixture over the mushroom layer.
• Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
• At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
• Bake in oven at 350 for 40 minutes or until firm in the center.

EASY SPINACH AND MUSHROOM EGG BAKE

Steps:

• Heat oven to 350ºF.
• Heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add mushrooms; cook 5 to 7 min. or until golden brown, stirring occasionally. Add half the spinach, cooking after each addition 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
• Whisk eggs, milk and cheese until blended. Add to spinach mixture; mix well. Spread dry stuffing mix onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with spinach mixture.
• Bake 30 to 35 min. or until center is set and top is golden brown.

SPINACH MUSHROOM POTATO BREAKFAST CASSEROLE

Steps:

• Chop green onions and shred potatoes in food processor. Remove and set aside.
• Add 8 eggs, milk, salt, pepper and dijon to food processor and blend well.
• Slice bread into cubes.
• Using 9x13 pan, oil bottom and sides. Add onions, potatoes, mushrooms, spinach and bread cubes to pan and mix well. Add parmesan cheese to egg mixture and stir (not with food processor). Pour egg mixture into pan and stir.
• Cover dish with foil and bake for 45 minutes at 350 degrees. Uncover and bake an additional 15 minutes.

SPINACH MUSHROOM BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt butter in a large sauté pan over medium heat then add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are browned and sizzling, around 4-5 minutes. Add the spinach and cook until wilted.
• Add the vegetable mixture to a greased 9 by 13 baking dish and top with 1 cup of the cheese.
• Whisk the eggs, salt, pepper, and half and half together in a large bowl then pour over the vegetable mixture. Sprinkle the remaining ½ cup of cheese over top.
• Bake for around 30-35 minutes until set. Let cool for 10 minutes before serving.

LOW CARB EGGS SPINACH AND MUSHROOMS

Steps:

• Slice the mushrooms and chop the garlic cloves.
• Heat olive oil in a large non-stick skillet or frying pan
• Fry the garlic and mushrooms over a low heat for a few minutes until soft.
• Sprinkle with salt to speed the cooking process.
• Then, add the spinach and butter.
• If the spinach doesn't at first fit in the pan, add half and stir until wilted, then add the rest.
• Make a small space and crack in the eggs, cover with the lid and cook for 5 minutes or until the eggs are cooked to your liking.
• Season with cracked black pepper over the eggs.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
• Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

SPINACH & MUSHROOM EGG BAKE (VEGETARIAN)

Steps:

• Preheat oven to 350ºF
• In a generous sized skillet, sauté onion and garlic with some olive oil over low-medium heat just until translucent - set aside.
• Add mushroom to skillet (with a touch more oil if necessary) and sauté over warmer heat until moisture is evaporated and mushrooms are seared.
• Meanwhile, in a separate large mixing bowl, whisk together eggs, salt, milk and half and half. Add cheese if using and whisk again.
• Return onion/garlic mixture to skillet with mushrooms and add whisked egg mixture.
• Using a spatula, gently fold eggs in the skillet over low'ish-medium heat (being careful not to burn the bottom) - the idea here is not to cook the eggs but gently move them around so that they just start to stick to the surface of the pan (as you move the spatula across base you should start to see a parting) add spinach and arugula to skillet and continue to fold just until greens are integrated. Remove pan from heat while egg mixture is still mostly soft/runny.
• Carefully transfer the mixture into a greased ovenproof dish (I used 8 x 11 -- 9 x 9 works well too).
• Place in oven and bake uncovered for 25-30 minutes, until egg has puffed and is beginning to turn golden around the edges.
• Carefully remove the egg bake from oven, allowing it to cool before serving.
• Garnish with cilantro sprigs and serve with salad, as desired.