Breakfast

Spinach and Mushroom Breakfast Casserole is for Breakfast.

Spinach and Mushroom Breakfast Casserole takes 15 minutes to prepare.

Spinach and Mushroom Breakfast Casserole takes 20 minutes to cook.

Spinach and Mushroom Breakfast Casserole makes 8 servings.

The ingredients for Spinach and Mushroom Breakfast Casserole are:

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

Here is how you make Spinach and Mushroom Breakfast Casserole:

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 wedgeNumber of Servings: 8Recipe submitted by SparkPeople user MABDINOOR.

The nutritional information for Spinach and Mushroom Breakfast Casserole is:

• 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

The dietary needs meet for Spinach and Mushroom Breakfast Casserole is Vegetarian