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Spinach and Mushroom Egg Casserole

Spinach and Mushroom Egg Casserole

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A nice meatless breakfast or brunch main course.

Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 8
Yield: 8 servings

Ingredients

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ 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
½ teaspoon salt

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with 1 teaspoon butter.

Step 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.

Step 3
Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts

Per Serving: 509 calories; protein 31.4g; carbohydrates 11.6g; fat 38.1g; cholesterol 322.6mg; sodium 1066.4mg.

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