Egg spinach and mushroom slow cooker casserole –Are you ready to wake up your taste buds and treat your morning like the five-star event it deserves to be? Say hello to the Spinach Mushroom Breakfast Casserole! This dish is not only packed with nutrients, it’s also a fantastic way to use up those leftover veggies hiding in your fridge. Let’s get this weekend brunch started!
Spinach Mushroom Breakfast Casserole
First up, let’s feast our eyes on this delicious masterpiece:
Now, before you dash off to the kitchen, here’s what you’ll need:
Ingredients:
- 8 ounces fresh spinach, chopped
- 8 ounces mushrooms, sliced (the more, the merrier!)
- 1 onion, diced
- 6 large eggs
- 1 cup milk (whole or low-fat, you do you!)
- 1 cup shredded cheese (cheddar is just delightful)
- Salt and pepper to taste
- Olive oil (because we’re fancy like that)
- Optional: some herbs for that extra kick
Hungry yet? Grab your apron because it’s time to throw everything together in a glorious symphony of flavors!
Instructions:
- Preheat your oven to 350°F (175°C). You want it nice and toasty.
- In a large skillet, heat a splash of olive oil over medium heat. Toss in your diced onion and sauté until it’s all soft and fragrant, about 3-5 minutes. Then, add in those mushrooms and cook until they’re tender.
- Stir in the fresh spinach and season with salt and pepper. Cook until the spinach is wilted – this usually takes just a couple of minutes.
- While your veggies are having their sauna session, whisk together the eggs and milk in a large bowl. Don’t be shy; get those muscles working!
- Once the veggies are done, gently fold them into the egg mixture. Then, add in your shredded cheese and stir until it’s all combined. Think of it as a veggie party where everyone’s invited!
- Grease a baking dish and pour the mixture in. Spread it evenly so everyone has a fair slice of the action.
- Pop it into the oven and bake for 30-35 minutes, or until it’s puffed up and golden brown on top. The aroma wafting through your kitchen will have everyone lining up for breakfast!
Once your casserole is out of the oven and cooled to a manageable temperature, cut it into squares and serve! This Spinach Mushroom Breakfast Casserole is not just a dish; it’s an experience. Perfect for brunch, lunch, or dinner—who are we to judge? Enjoy every last bite!