Spinach and Mushroom Breakfast Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 12 ounce bag Baby spinach, fresh
  • 2 cloves Garlic
  • 3 Green onions
  • 1/2 lb Mushrooms
  • 1 Onion, medium

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Dairy

  • 5 tbsp Butter, unsalted
  • 12 oz Cheddar cheese, sharp grated
  • 16 oz Cottage cheese

Found on whatagirleats.com

Description

Ingredients

• 12 ounce bag fresh baby spinach
• ½ lb. mushrooms, sliced
• 3 green onions, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 eggs, beaten
• 5 Tablespoons unsalted butter, divided
• 16 oz. cottage cheese
• 12 ounces sharp cheddar cheese, grated
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Directions

• Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13 X 9 baking dish.
• Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
• Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
• Let cool, drain excess liquid, and chop more finely if desired.
• In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture.
• Mix well and pour into baking dish.
• Bake for 45-50 minutes or until top is golden brown and center is done.