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Pack some veggies into your morning with this healthy breakfast egg casserole. A scoop of salsa mixed into the eggs adds some kick! Great for a light dinner, too. 113 calories and 1 Weight Watchers Freestyle SP
Breakfast Egg Casserole with Mushrooms, Spinach & Salsa
If you're looking for a quick, easy and healthy way to feed your family on the weekend, this vegetarian breakfast egg casserole could be the answer. The beauty is that the separate parts can be prepared the night before and put together in the morning (more on that later). Or it can be reheated for breakfast the next day.
And let's be honest, sometimes the only thing that sounds good on a time-strapped weeknight is brinner (you know, breakfast for dinner) and this baked egg casserole is a great vegetarian dinner option. Serve it with a green salad and some whole wheat toast on the side.
Tips for making this breakfast egg casserole:
- When sautéing a larger portion of mushrooms, I always use a larger skillet. My all-time favorite nonstick skillet is this one (affiliate). This helps the mushrooms to brown rather than just steaming. Browning = flavor!
- Just cook the spinach for 1 to 2 minutes. It wilts quickly and you don't want it to overcook. Bright green and just wilted is what you're going for.
- Spread the vegetables in a 7- by 11-inch ceramic or glass baking dish (affiliate), then spread the salsa over top. Whisk the eggs, egg whites and water and pour over the veggies and salsa.
- The best way to tell if it's done? Insert a small, sharp knife into the center of the casserole. When the casserole is done, the knife should come out a clean (just a little wet).
Can this baked egg casserole be made ahead?
- Yes! And you have two options...
- The first option is to make the entire casserole, including baking it, then refrigerate the leftovers. To heat , place a piece of the casserole on a microwave-safe plate and heat in the microwave for 30 to 60 seconds. Easy, right?
- Your other option?Sauté the mushrooms and spinach, and layer them in the baking dish with the salsa. In a separate bowl, whisk the eggs and water, cover and refrigerate. In the morning, all you have to do is preheat the oven, pour the eggs over the vegetables and bake the casserole. Sprinkle the green onions over top. (According to my friend, Kalyn of Kalyn's Kitchen - the queen of breakfast casseroles, in my book - every baked egg dish should be hit with a healthy sprinkle of chopped green onions. I am inclined to agree.)
Other breakfast casserole ideas:
- Go traditional with bacon or sausage and grated Cheddar. This one with a potato crust is a favorite around here!
- Give it a southwestern twist with green chiles and black beans. Serve with avocado slices.
- Mushrooms, roasted red peppers or artichoke hearts are divine with some creamy, tangy goat cheese.
- Broccoli and feta (this recipe) or broccoli and Cheddar are a classic combo that's always popular.
Other baked egg recipes:
{Cookin' Canuck}
{Cookin' Canuck}
Asian Fusion Omelette/Frittata {Jeanette's Healthy Living}
Bean & Cheese Egg Bakes {She Wears Many Hats}
Printable Recipe
Breakfast Egg Casserole with Mushrooms, Spinach & Salsa
Pack some veggies into your morning with this healthy breakfast egg casserole. A scoop of salsa mixed into the eggs adds some kick! Great for a light dinner, too. 113 calories and 1 Weight Watchers Freestyle SP
4.75 from 4 votes
Print Pin Rate
Course: Breakfast, Entrees
Cuisine: American
Keyword: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 31 minutes minutes
Total Time: 41 minutes minutes
Servings: 6 Servings
Calories: 112.6kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 2 teaspoons olive oil divided
- 12 ounces crimini baby bella mushrooms, sliced
- 4 cups packed fresh spinach, roughly chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup salsa
- 5 eggs
- 5 egg whites
- ⅓ cup water
- 2 green onions thinly sliced
Instructions
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.
Notes
Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 0.16of Casserole | Calories: 112.6kcal | Carbohydrates: 4.9g | Protein: 11g | Fat: 6.3g | Saturated Fat: 1.6g | Cholesterol: 155mg | Sodium: 411.4mg | Fiber: 1.6g | Sugar: 2.5g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
This post was originally published on October 19, 2012. Photos and text have been updated.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Sherwood
Made this Monday! I've been really wanting to try some sort of make-ahead eggy breakfast thing with vegetables for a while. Not only would it help me get more healthy goodness in me, it would save me time in the morning before work. So I landed on this. I only had a 9" x 13" dish, and after a little trial and error it ended up needing to cook for the same amount of time (I went a little short at first 'cause I figured the casserole was thinner due to the larger dish, but there ended up still being some runny white when I cut it up). I think I overcooked the mushrooms and spinach, in addition to not cutting up the spinach enough. I'm not experienced in cooking either. lol I'll do better next time, though! Overall, this tastes pretty good. The texture's weird because of the mushrooms, and I'm a huge texture person, but after the second piece this morning I think it's starting to grow on me. I froze most of the slices so they wouldn't go bad before I could get to 'em. I figured that was a safe option... I guess I'll find out. 🙂 Thanks so much for the recipe! I really appreciate this doesn't have cheese in it, even though I'm sure it'd be easy enough to omit.Reply
Carousel
Hi Dara,
Do you also make your own salsa sauce?Thanks!
Reply
Muktangan
Look yumm!!!
Going to try this weekend 🙂Reply
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