Egg Casserole
This easy Egg Casserole is great for a laid back brunch or meal prep! With a mix of eggs, veggies and spices, the protein and fiber in this casserole will keep you feeling full for hours.
50 mins
12 Serving(s)
Ingredients
- 1 tbsp. Schnucks vegetable oil
- 12 oz. baby bella mushrooms, sliced
- 4 cups packed spinach leaves
- 1 tbsp. Schnucks minced garlic
- 2 green onions, sliced, greens and whites separated
- 1 cup shredded white cheddar cheese, divided
- 18 Schnucks eggs
- 1/2 cup Schnucks 2% milk
- 1/2 tbsp. crushed red pepper, for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 9x13-inch casserole dish with cooking spray.
- In a large skillet, heat oil on high. Add mushrooms; cook, stirring occasionally, until browned, 3–5 minutes. Add spinach, garlic and white parts of green onion. Cook, stirring, until spinach is wilted, about 3 minutes. Season with salt and black pepper, if desired. Arrange vegetables evenly in prepared casserole dish and sprinkle with half of the cheese.
- In a large bowl, whisk together eggs and milk. Season with salt and black pepper, if desired. Pour evenly over vegetables, then sprinkle with remaining cheese.
- Bake until eggs are set and edges are slightly golden, 30–40 minutes. Remove from oven and let cool 5 minutes. Garnish with red pepper and remaining green onion. Cut into squares and serve warm.
Nutrition Facts
168 Calories Per ServingFat: 12gSaturated Fat: 4gCholesterol: 287mgSodium: 183mgCarbohydrates: 3gFiber: 1gSugars: 1gProtein: 13gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe