Breakfast

Spinach/Mushroom/Egg Casserole is for Breakfast.

Spinach/Mushroom/Egg Casserole takes 20 minutes to prepare.

Spinach/Mushroom/Egg Casserole takes 25 minutes to cook.

Spinach/Mushroom/Egg Casserole makes 6 servings.

The ingredients for Spinach/Mushroom/Egg Casserole are:

10 large Scrambled Egg
1.25 cup Spinach, cooked
2 cup, pieces or slices Mushrooms, fresh
1 serving 2% sargento provalone cheese
1 tbsp Olive Oil

Here is how you make Spinach/Mushroom/Egg Casserole:

Preheat the oven to 425Slice the mushrooms, chop the green onion, and the cheese (if you aren?t using shredded cheese.)In a skillet, with a small amount of olive oil, and a splash of water, heat the spinach so it is barely wilted.Using another tbspn of olive oil, brown the mushrooms in batches. Don?t crowd the mushrooms! I did 3 batches with 1 pound, adding a touch of olive oil each batch.You?ll want to ?grease? the pan to prevent sticking. We used ?Baker?s Joy? spray.arrange the spinach in the pain, the the mushrooms, followed by the cheese. (if you have shredded cheese, its easier, but we chopped ours into tiny chunks.Beat the eggs in a container that is big enough to hold all 10 eggs. Season however you like. Pour beaten eggs over everythingBake for 24-30 minutes, till slightly golden brown.Serving Size: 6 squaresNumber of Servings: 6Recipe submitted by SparkPeople user MINAVONDHOOM.

The nutritional information for Spinach/Mushroom/Egg Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.6

• Total Fat: 14.2 g
• Cholesterol: 281.7 mg
• Sodium: 197.2 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 1.2 g
• Protein: 12.8 g

The dietary needs meet for Spinach/Mushroom/Egg Casserole is Vegetarian