Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa Recipe (2024)

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:

{Cookin' Canuck}
{Cookin' Canuck}
Asian Fusion Omelette/Frittata {Jeanette's Healthy Living}
Bean & Cheese Egg Bakes {She Wears Many Hats}

Printable Recipe

This post was originally published on October 19, 2012. Photos and text have been updated.

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