Spinach Mushroom Potato Breakfast Casserole
Equipment
- Food processor
Ingredients
- 2 tablespoons oil
- 4 slices gluten free bread, cubed
- 2 potatoes, peeled and shredded
- 2 cups spinach or greens
- 2 cups almond milk
- 1 cup green onions
- 2 cups mushrooms, sliced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon dijon mustard
- 5 ounces shredded parmesan cheese for dairy free or vegan, substitute vegan cheese
- 8 eggs omit eggs and use Follow Your Heart for vegan option
Instructions
- Chop green onions and shred potatoes in food processor. Remove and set aside.
- Add 8 eggs, milk, salt, pepper and dijon to food processor and blend well.
- Slice bread into cubes.
- Using 9x13 pan, oil bottom and sides. Add onions, potatoes, mushrooms, spinach and bread cubes to pan and mix well. Add parmesan cheese to egg mixture and stir (not with food processor). Pour egg mixture into pan and stir.
- Cover dish with foil and bake for 45 minutes at 350 degrees. Uncover and bake an additional 15 minutes.
Video
Notes
- I prepared this dish ahead of time, and baked it in the oven the next morning. (This is the perfect dish to enjoy on Christmas morning, because you can do just that.)
- For a vegan option, eliminate the eggs and use Follow Your Heart egg substitute and substitute vegan cheese.
Spinach Potato Mushroom Breakfast Casserole. Because this dish contains eggs, it is labeled as a breakfast casserole, but everyone knows that eggs and breakfast are perfect for any time of the day or night. This casserole uses all the basic casserole favorites--eggs, spinach, onions, potatoes, and mushrooms.
The shredded potatoes give the casserole kind of a hash brown texture, and when combined with the vegetables, it has everything you need for a delicious, filling, and oh-so-easy meal.
If you prefer a vegan option, simply omit the eggs and you can still enjoy the deliciousness.
The great thing about casserole dishes is that you toss all the ingredients into one pan, and you can either bake it immediately or refrigerate it for baking later. A one-pan meal like this recipe or like this chicken fried rice and greens recipe is perfect for easy cleanup! Fewer dishes used is always a good thing!
This one-pan cooking convenience makes this casserole perfect for special events, or Christmas morning breakfast. Using basic ingredients, you will be ready to dig into this yummy dish within an hour.
For busy weeks, this recipe can be made ahead of time. Follow the directions right up until baking, cover, and place in the fridge, and when you are ready to eat it bake and enjoy!
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Ingredients
This spinach potato mushroom breakfast casserole is perfect for those times you want a special breakfast, like Christmas morning. Here is the shopping list for this breakfast casserole:
- Fresh spinach
- Green onions
- Potatoes
- Mushrooms
- Gluten-free bread
- Eggs - Or Follow Your Heart egg substitute for a vegan option
- Parmesan cheese - Or vegan cheese for a dairy-free option
- Salt and pepper
- Dijon mustard
- Almond milk
- Oil
Instructions
The great thing about this recipe is that it can be made in one pan and is ready in an hour. It's that easy to make!
Start by chopping the green onions and shredding the potatoes in a food processor. Set aside.
Next, add the eggs, milk, salt, pepper, and dijon mustard to a food processor and blend well.
Slice the bread into cubes.
Oil the bottom and sides of a 9x13 pan. Add onions, potatoes, mushrooms, spinach, and bread cubes to the pan and mix well.
Stir the parmesan into the egg mixture. Do not use the food processor for this step.
Pour the egg mixture into the pan and stir.
Cover the dish with foil and bake at 350F for 45 minutes. Remove the foil and bake for an additional 15 minutes.
Substitutions
This spinach potato mushroom breakfast casserole can be made in several different ways depending on your diet and preferences.
- Substitute eggs with the Follow Your Heart egg substitute for a vegan option.
- Use vegan cheese in place of the parmesan for a dairy-free and/or vegan option.
- Try using different vegetables in your breakfast casserole like red bell pepper, broccoli, zucchini, or asparagus.
- Swap out the spinach for a different green, such as kale.
Frequently Asked Questions
Yes, it definitely can! This recipe is perfect for preparing the night before for a delicious and easy breakfast the next morning. Follow the recipe directions up until baking. Cover with foil and store in the fridge until you are ready to bake.
Any leftovers can be stored in the fridge for up to 5 days. Simply reheat the leftovers in the microwave for a quick breakfast.
Yes! Spinach potato mushroom breakfast casserole can be frozen after baking or before baking. Freeze individual servings after baking and then place them in freezer bags or an airtight container. Reheat in the microwave for an easy breakfast.
Breakfast casserole can also be frozen uncooked and will keep in the freezer for up to 2 months. Cover unbaked casserole with plastic wrap and place in the freezer. Thaw the casserole overnight and then follow the directions for baking.
Yes! Although a food processor makes the whole process easier, it is not necessary to have one for this recipe. First, peel the potatoes and shred them using a cheese grater.
The egg mixture can be made using a whisk or fork and a bowl. Place all the ingredients in a large bowl and whisk well.
More Breakfast Recipes
If you liked this spinach mushroom potato breakfast casserole check out some more breakfast recipes here on Green Scheme.
- Quinoa Berry Breakfast Bowl - This recipe is a nutritious breakfast that is made in an Instant Pot.
- Broccoli Pepper Jack Breakfast Casserole - The perfect breakfast comfort food that's ready in 30 minutes.
- Power Breakfast Bowl - A gluten-free and dairy-free breakfast that is perfect to start your day with.
- Grilled Vegetable Breakfast Tacos - Tacos are perfect any time of the day!
Recipe
Spinach Mushroom Potato Breakfast Casserole
Equipment
- Food processor
Ingredients
- 2 tablespoons oil
- 4 slices gluten free bread, cubed
- 2 potatoes, peeled and shredded
- 2 cups spinach or greens
- 2 cups almond milk
- 1 cup green onions
- 2 cups mushrooms, sliced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon dijon mustard
- 5 ounces shredded parmesan cheese for dairy free or vegan, substitute vegan cheese
- 8 eggs omit eggs and use Follow Your Heart for vegan option
Instructions
- Chop green onions and shred potatoes in food processor. Remove and set aside.
- Add 8 eggs, milk, salt, pepper and dijon to food processor and blend well.
- Slice bread into cubes.
- Using 9x13 pan, oil bottom and sides. Add onions, potatoes, mushrooms, spinach and bread cubes to pan and mix well. Add parmesan cheese to egg mixture and stir (not with food processor). Pour egg mixture into pan and stir.
- Cover dish with foil and bake for 45 minutes at 350 degrees. Uncover and bake an additional 15 minutes.
Video
Notes
- I prepared this dish ahead of time, and baked it in the oven the next morning. (This is the perfect dish to enjoy on Christmas morning, because you can do just that.)
- For a vegan option, eliminate the eggs and use Follow Your Heart egg substitute and substitute vegan cheese.
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