Portabella Breakfast Casserole

Start your morning right with this hearty and wholesome Portabella Breakfast Casserole—an easy, flavor-packed dish perfect for feeding a crowd or meal-prepping for busy mornings. This recipe combines earthy, nutrient-rich portabella mushrooms, vibrant baby spinach, and juicy cherry tomatoes, all sautéed with aromatic garlic and onions. Whisked eggs infused with creamy milk and Italian seasoning bind everything together, while a topping of melty cheddar cheese adds an irresistible golden finish. Baked to perfection in just 35 minutes, this gluten-free, protein-rich casserole is ideal for a healthy breakfast or brunch. Serve it warm alongside crusty bread or a fresh fruit salad to complete your meal!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 large portabella mushrooms
• 8 large eggs
• 0.5 cup milk
• 1 cup shredded cheddar cheese
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 0.5 cup diced onion
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried Italian seasoning

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick cooking spray.

Step 2

Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills, then chop the caps into bite-sized pieces.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms, diced onion, and minced garlic to the skillet. Sauté for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and the onion starts to soften.

Step 4

Add the baby spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts. Remove the skillet from heat and set aside.

Step 5

In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and Italian seasoning until well combined.

Step 6

Spread the sautéed mushroom-spinach mixture evenly across the bottom of the prepared baking dish. Scatter the cherry tomatoes over the top.

Step 7

Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle the shredded cheddar cheese on top.

Step 8

Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs are fully set and the top is golden brown.

Step 9

Remove the casserole from the oven and let it rest for 5 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(1444.9g)

Amount per serving	% Daily Value*
Calories	1492.8

Total Fat 108.6g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1620.1mg	0%
Sodium 3778.0mg	0%
Total Carbohydrate 53.5g	0%
Dietary Fiber 10.6g	0%
Total Sugars 21.0g
Protein 92.8g	0%

Vitamin D 401.7IU	0%
Calcium 1309.6mg	0%
Iron 12.7mg	0%
Potassium 2706.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 23.8%

Carbs: 13.7%