Oct 19
2012

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa Recipe

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For an easy breakfast or brunch recipe, try a baked egg casserole. This vegetarian mushroom, spinach and salsa version is healthy & satisfying.
Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa...Awesome flavors for breakfast or dinner!  110 calories & 3 Weight Watcher PP per serving. | cookincanuck.com #vegetarian #MeatlessMonday #cleaneating

First, I want to thank all of you who left so many encouraging comments on my last post, My First Marathon: The Good, The Bad & The Ugly. Truly, your support made me a little teary. After almost two weeks off of running, with the exception of a couple of short ones, I’m ready to lace up my shoes and hit the pavement again. I’m missing the exertion, the adrenaline…the calorie burn!

If you’re looking for a quick, easy and healthy way to feed your family on the weekend, this vegetarian casserole could be the answer. The beauty is that the separate parts can be prepared the night before and put together in the morning. Saute 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.

Breakfast is served!

The recipe:
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.

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa...Awesome flavors for breakfast or dinner!  110 calories & 3 Weight Watcher PP per serving. | cookincanuck.com #vegetarian #MeatlessMonday #cleaneating

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.

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa...Awesome flavors for breakfast or dinner!  110 calories & 3 Weight Watcher PP per serving. | cookincanuck.com #vegetarian #MeatlessMonday #cleaneating

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. (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.)

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.

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa...Awesome flavors for breakfast or dinner!  110 calories & 3 Weight Watcher PP per serving. | cookincanuck.com #vegetarian #MeatlessMonday #cleaneating

Other egg recipes for the weekend:

Awesome egg recipes | cookincanuck.com #breakfast #brunch
Cookin’ Canuck’s Southwestern Breakfast Quesadilla with Eggs, Black Beans & Salsa
Cookin’ Canuck’s Poached Eggs on Toast with Chipotle Mayo, Bacon & Avocado
Kalyn’s Kitchen’s Swiss Chard, Mozzarella & Feta Egg Bake
Jeanette’s Healthy Living’s Asian Fusion Omelette/Frittata
She Wears Many Hats’ Bean & Cheese Egg Bakes

Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 6
Ingredients
  • 2 tsp olive oil, divided
  • 12 oz. crimini (baby bella) mushrooms, sliced
  • 4 cups (packed) fresh spinach, roughly chopped
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup salsa
  • 5 eggs
  • 5 egg whites
  • ⅓ cup water
  • 2 green onions, thinly sliced
Instructions
  1. Preheat the oven to 375 degrees F. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
  5. 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.
  6. 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).
  7. Let the casserole sit for about 5 minutes, then cut into pieces and serve.
  8. *Leftovers can be covered and refrigerated. Reheat for about 1 minute in the microwave.
Notes
Calories 110 / Total Fat 6.5g / Saturated Fat 1.5g / Sodium 410.4mg / Total Carbohydrates 4.5g / Fiber 1.6g / Sugars 1.4g / Protein 10.8g / WW (Old Points) 2 / WW (Points+) 3
Nutrition Information
Serving size: ⅙ of casserole

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{ 40 comments… read them below or add one }

1 Barbara @ Barbara Bakes October 19, 2012 at 7:54 am

Looks like a great way to start the day.

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2 Robyn Stone | Add a Pinch October 19, 2012 at 7:58 am

So beautiful, as always, Dara.

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3 Brenda @ a farmgirl's dabbles October 19, 2012 at 7:59 am

I am all about dishes such as this, and can never pass up a good egg bake. I like the salsa baked right in on this one!

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4 Katrina @ Warm Vanilla Sugar October 19, 2012 at 9:23 am

This sounds lovely! Spinach and mushrooms are the best of friends :)

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5 Laura (Tutti Dolci) October 19, 2012 at 10:05 am

I love this! Salsa is the perfect topping.

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6 KalynsKitchen October 19, 2012 at 10:31 am

This sound delicious. Can I have a little low-fat sour cream on mine please?

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7 Rachel Cooks October 19, 2012 at 11:12 am

I want to live in your blog and eat every post. YUM!

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8 Jean (Lemons and Anchovies) October 19, 2012 at 11:17 am

What a great idea for brunch (I’ve never made an egg casserole before) but I’ll admit that this sounds great for dinner, too. I love all the freshness you incorporated into the dish.

Congrats on your first marathon, Dara. What an accomplishment! I can only dream of doing that. Great job! )

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9 Loretta | A Finn In The Kitchen October 19, 2012 at 1:19 pm

I love how deceivingly fancy this is! I always eat eggs for breakfast, but sometimes crave something more exciting like this.

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10 carrian October 19, 2012 at 2:19 pm

I still think you are plain ol’ amazing for having done the marathon. I probably would have sat down and cried. For reals. Love this recipe and love you for being truly fantastic

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11 Liz @ The Lemon Bowl October 19, 2012 at 3:27 pm

It is so nice to see an egg casserole that doesn’t give me a stomach ache just reading the recipe. :-) This looks like the perfect balance of health and flavor!! PS: I love Kalyn’s tip about scallions.

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12 Aggie October 19, 2012 at 4:38 pm

I need to make this so I can have it for lunch every day!

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13 Donna October 19, 2012 at 4:49 pm

This is almost too pretty to eat for breakfast!

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14 Pretend Chef October 19, 2012 at 5:23 pm

I need to make this for breakfast this weekend. Looks so delicious.

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15 marla October 20, 2012 at 10:15 am

Hi Dara! I just LOVE this egg dish for any time of day!

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16 Jessica @ Floptimism October 20, 2012 at 12:28 pm

This looks great! I often make omelets with these ingredients so I can imagine how delicious a casserole would be.

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17 The Squishy Monster October 21, 2012 at 11:08 pm

I certainly don’t eat salsa for breakfast enough–thanks for the inspiration!!!

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18 Elizabeth @Food Ramblings October 22, 2012 at 10:32 am

yum! i want to eat this right now!

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19 Deborah October 22, 2012 at 1:06 pm

I love breakfast casseroles, and this one looks terrific!!

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20 Kari@Loaves and Dishes October 22, 2012 at 3:16 pm

This fritatta is so packed with flavor that it doesn’t even need cheese. (Did I just say that out loud?)

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21 Mushrooms Canada October 24, 2012 at 8:58 am

This dish is just screaming my name… I think I might be having breakfast for dinner tonight! Thanks for sharing another tasty recipe Dara!

-Shannon

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22 Trine foodfedish October 24, 2012 at 1:36 pm

Looks delicious and tasty.

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23 Jenny October 25, 2012 at 5:46 pm

This sounds delicious! I love the night-before preparation as well, what a time-saver in the morning.

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24 Cassie Sue November 7, 2012 at 6:16 pm

How long will this keep? My daughter is diabetic and has to eat protein every morning, this would be a great heat and eat meal for her if it keeps in the fridge for a few days.

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25 Dara (Cookin' Canuck) November 7, 2012 at 9:11 pm

Hi Cassie Sue – when I made this, I kept it for 2-3 days, eating a portion each morning. I hope your daughter enjoys it!

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26 Cassie Sue November 10, 2012 at 10:06 pm

Thank you so much Dara, I can’t wait to make it for her on Monday! :)

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27 Kiley February 28, 2013 at 11:04 pm

I just stumbled upon your site, and I must say that I’m glad I did! Great recipe! Quick question – do the egg yolks play a vital role in the dish, or would it turn out well with all egg whites (not that I’m opposed to yolks; I just have a ton of egg whites to use up!)?

Thank you for posting delicious recipes! I’ll be bookmarking this one for sure :)

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28 Misty March 31, 2013 at 10:28 am

Love your site & recipes!!! Stumbled across your Carrot Cake Granola Bites on Pinterest :)
Would this dish still turn out if I used full eggs instead of 5 egg whites? I don’t know what else to make with the yolks and don’t want to waste them. Also, my children would be eating this and the yolks are nutritious.

Thanks!

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29 Dara (Cookin' Canuck) April 2, 2013 at 6:38 am

Hi Misty. Yes, it would definitely still turn out with whole eggs. Replace the 5 egg whites with 3 whole eggs. I hope you enjoy it!

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30 Elizabeth April 30, 2013 at 8:41 am

Hi Dara! Would you say this is six servings?
(PS I made it the other day and it was all went – success!!)

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31 Dara (Cookin' Canuck) April 30, 2013 at 4:04 pm

Hi Elizabeth, I’m so glad that you enjoyed it. Yes, I believe 6 servings is what I noted in the recipe. Am I misunderstanding your question, or is that what you needed to know?

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32 ghazi July 2, 2013 at 4:56 am

yumm. its awesome. looks taaasty !!

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33 Rachael July 16, 2013 at 5:40 pm

This is sooo good! Thank you for sharing! I had it for breakfast every day last week and I am getting ready to make it now. YUM!

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34 Dara (Cookin' Canuck) July 17, 2013 at 12:33 pm

Rachel, that makes me so happy to hear that. It’s a favorite in our house, too.

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35 ALYCE August 28, 2013 at 4:46 pm

I LUV LUV LUV SPINACH!!! (IN ANYTHING) THIS SOUNDS GRREAT…I’M GUNNA TRY THIS ASAP. HOWEVER, I WANT TO ADD SOME SPICY ITALIAN SAUSAGE, GREEN & RED PEPPS, AND VIDALIA ONIONS, TO IT FOR XTRA ADDED BODY AND FLAVOR…..THIS SHOULD BE AWESOME

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36 Dante December 3, 2013 at 10:33 am

Just made this for the people I look after, and they loved it, they both had 2 big slices! So much for leftovers lol
Super recipe, even if I can’t eat it, I can enjoy looking at it, and watching people enjoying it…

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37 Dara (Cookin' Canuck) December 4, 2013 at 3:52 pm

I’m so glad that they enjoyed this, Dante. I’m sorry that you can’t join them in eating it, but glad you could make them happy.

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38 Muktangan October 9, 2014 at 11:11 am

Look yumm!!!
Going to try this weekend :)

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39 egg yolk October 16, 2014 at 9:00 pm

Just desire to say your article is as astounding. The clearness in your post is simply great and i could assume you’re
an expert on this subject. Fine with your permission allow
me to grab your feed to keep up to date with forthcoming post.
Thanks a million and please keep up the gratifying work.

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40 Carousel November 4, 2014 at 2:19 am

Hi Dara,
Do you also make your own salsa sauce?

Thanks!

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