Spinach and Mushroom Egg Casserole
A nice meatless breakfast or brunch main course.
Ingreadients :
- 1 teaspoon butter
- 10 eggs
- 1 (16 ounce) package cottage cheese
- 1 (16 ounce) package shredded Monterey Jack cheese
- ½ cup butter, melted
- ½ cup all-purpose flour
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
- 2 (4.5 ounce) cans sliced mushrooms, drained
- 1 teaspoon baking powder
- ½ teaspoon salt
Step by Step :
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
- Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
