spinach and mushroom egg casserole

spinach and mushroom egg casserole
  • 1 teaspoon butter
  • 10 eggs
  • 1 (16 ounce) package cottage cheese
  • 1 (16 ounce) package shredded Monterey Jack cheese
  • 1/2 cup butter, melted
  • 1/2 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
  • 1/2 teaspoon salt



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  2. 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.
  3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

03/11/2017
spinach and mushroom egg casserole, Eggs recipe PT10M PT2H 6 435 calories
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