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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:

Make-Ahead Baked Eggs with Zucchini & Gruyere {Cookin' Canuck}
Baked Egg Breakfast Casserole with Broccoli & Feta {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

4.75 from 4 votes

Print Pin Rate

Course: Breakfast, Entrees

Cuisine: American

Keyword: Vegetarian

Prep Time: 10

Cook Time: 31

Total Time: 41

Servings: 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

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.

Breakfast Egg Casserole with Mushrooms, Spinach & Salsa

Breakfast Egg Casserole with Mushrooms, Spinach & Salsa

Tips for making this breakfast egg casserole:

Can this baked egg casserole be made ahead?