Go Back

Spinach & Mushroom Breakfast Bake

A delicious and protein-rich breakfast bake featuring creamy cottage cheese, sautéed mushrooms, and vibrant spinach, perfect for busy mornings or leisurely weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • ½ small Onion, chopped About ½ cup
  • 4 oz Cremini mushrooms, sliced
  • 5 oz Baby spinach, roughly chopped
Egg Mixture
  • 4 large Eggs
  • ½ cup Low-fat cottage cheese
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • pinch Salt & black pepper To taste
  • 1 oz Feta cheese, crumbled Using full-fat enhances texture and flavor.
Cooking
  • ½ tsp Olive oil For sautéing

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and lightly grease an 8x8 inch baking dish.
  2. In a skillet over medium heat, add chopped onion and sliced mushrooms along with olive oil and a pinch of salt. Sauté for about 5–6 minutes until the mushrooms brown slightly.
  3. Remove the skillet from heat and stir in the chopped spinach until wilted.
  4. Spread the sautéed vegetables evenly in the prepared baking dish.
  5. In a separate bowl, whisk together the eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper.
  6. Pour the egg mixture evenly over the vegetables in the baking dish.
  7. Sprinkle crumbled feta cheese over the surface of the dish.
Baking
  1. Bake in the preheated oven for 25–30 minutes until golden and the center is firm.
  2. Remove from the oven and let it sit for 10–15 minutes to firm up before slicing.
Serving
  1. Cut into squares and serve warm or chilled, optionally garnished with fresh herbs or chili flakes.

Notes

Make ahead by preparing the bake the night before and refrigerating it unbaked. You can substitute feta with goat cheese or skip it for a lighter version.