Cheesy spinach and mushroom breakfast casserole is easy to make, gluten free, meatless, and delicious for breakfast or brunch!
12 ounce bag fresh baby spinach
1/2 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
1/2 teaspoon black pepper
- 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.
- Get the next step >> Spinach and Mushroom Breakfast Casserole @ What a Girl Eats