Spinach and Mushroom Breakfast Casserole

This casserole is healthy and filling without being heavy. It can be assembled ahead of time, refrigerated, and baked just before you're ready to eat. This breakfast/brunch dish is very versatile and works well with a variety of vegetables. I usually use a combination of spinach and mushrooms but bell peppers, broccoli and asparagus would all be great additions.

Here's what needs to be done-

Ingredients:

For cooking in a skillet:

• 1 Tbsp olive oil
• 2-3 garlic cloves, crushed and finely chopped
• 2 green chillies, finely chopped
• 1 small box mushrooms, cleaned and sliced
• 5 cups baby spinach, chopped
• Salt
• Pepper

For the custard:

• 5 eggs
• ¼  - ½  cup milk (I use 2%)
• ¼  cup low-fat mozarella cheese
• ½  cup 1% cottage cheese
• Salt and Pepper

Method:

Preheat the oven to 375 degrees F. Grease a baking dish with some oil.

Heat the oil in a large skillet, over medium heat. Add the garlic and green chillies followed by the sliced mushrooms, salt and pepper. Cook until all the liquid released evaporates. Next, add spinach and cook, stirring, just until it wilts. 

In a large bowl, whisk together the eggs, milk, mozzarella, cottage cheese, salt and pepper until smooth. Spread the vegetable mixture in an even layer in the baking dish. Pour the egg mixture over the vegetable mixture.

Bake at 375 F for 35 to 40 minutes, or until the eggs set and the top of the casserole starts to brown.

Potato Breakfast Casserole with Cottage Cheese and Bell Peppers

 


While looking for a recipe for a vegetarian breakfast casserole, I came across this one on The Kitchn.  The recipe is simple and uncomplicated. Like most casseroles, this one too can be assembled the night before and refrigerated, and baked just before you are ready to eat the next morning. I scaled down the ingredients to make just 3-4 servings and also decreased the baking time a bit. I did not have any shredded cheese, so I used a little bit of the  crumbled feta that  I had. I would definitely go with cheddar or even mozzarella cheese next time; feta  does not do  too well here.

Ingredients:

(3-4 servings)

• 4 cups frozen shredded potatoes  
• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp red pepper flakes
• 2 Tbsp sun-dried tomato paste
• A handful of basil leaves, chopped
• 2 cups thinly sliced mixed bell peppers
• 5 eggs
• ½  cup cottage cheese
• ¼ - ½  cup milk 
• 2 Tbsp crumbled feta cheese
• Salt
• Pepper  

Method:

Preheat the oven to 350 F. Coat a baking dish with  a little bit of oil.

Heat the oil in a skillet over medium-high heat. Add the onion, garlic, red pepper flakes, tomato paste, and salt and cook for 2 minutes. Add the bell peppers and chopped basil and cook till the peppers soften a bit.

Combine the eggs, cottage cheese, milk, feta cheese, salt and pepper in a large bowl. Beat with a fork until smooth. Add the shredded potatoes and the vegetable mixture in the skillet to the rest of the ingredients in the bowl and mix well.

Transfer the mixture to a baking dish and bake for 30-35 minutes, or until puffed and golden.

  

Mushroom And Spinach Strata

This strata is a great one-dish meal that can be made ahead of time. It can be assembled the previous night itself and just popped into the oven the next morning in time for breakfast or brunch. I’ve made this a couple of times now since I first heard of it a few years back.

Ingredients:

• 2 cups cubed bread
• 1 cup cheese ((I used a mixture of Parmesan and Cheddar this time)
• 1-2 Tbsp oil
• 1 cup scallions
• 2-3 garlic cloves, crushed
• Red pepper flakes
• Salt
• Pepper
• 8 oz mushrooms, chopped
• 3 cups spinach, chopped

For the custard:

• 4 eggs
• 1 ½ cups milk
• Salt
• Pepper

Method:

Grease your baking dish of choice. I used 2 small baking dishes here, but an 8 x 8-inch baking dish would also work just fine. Preheat the oven to 350 F.

Cube some leftover bread. Italian bread would be perfect for this but use whatever you have. I used 4 slices of leftover sandwich bread that I toasted first.

In a skillet, add the oil and sauté the scallions. Add the crushed garlic, a pinch of red pepper flakes, salt and pepper.

To this add the chopped mushrooms and cook till the water evaporates.

Next, add the chopped spinach. Cook till the spinach wilts down and the mixture is almost dry.

In a bowl, beat together the eggs, milk, salt and pepper.

Layer the bread cubes at the bottom of the baking dish. Pour half the custard over it. Press down the bread with the back of a spoon if required so that it soaks up the custard well. Sprinkle half the cheese over this.

Stir the cooked vegetable mixture into the rest of the custard and then add to the layers in the baking dish. Sprinkle with the remaining cheese.

Bake for 40-50 minutes, or until the top forms a nice golden brown crust. Serve hot.

Zucchini And Corn Bake

I’m always looking for simple recipes that make use of zucchini since I invariably end up with a few of these in my cart during grocery shopping. This vegetable casserole is a great one-dish meal that would be perfect for breakfast, dinner and everything in between. The recipe I followed uses zucchini but any kind of summer squash would work well here.

(Adapted from SaraFish’s recipe on RecipeZaar)

Ingredients:

2 large zucchini- coarsely grated, salted, and set aside for 10 minutes at least, and then squeezed dry
1 cup corn (I used frozen)
Salt
Pepper
Garlic Powder
Red pepper flakes
Lemon-Pepper seasoning
2 eggs
¼ cup milk
3-4 Tbsp all-purpose flour
¼ cup bread crumbs


For the topping:
¼ cup dried bread crumbs
½ cup cheese (I used some leftover shredded mozzarella)
2 Tbsp cold butter

Method:

Preheat the oven to 350 degrees F. Line an 8 x 8-inch (or smaller) baking dish with foil and grease well.

Mix together the grated zucchini, corn, salt, pepper, garlic, red pepper flakes, and lemon-pepper seasoning. Add the milk, eggs, bread crumbs, and flour.

Combine everything together and transfer the mixture to the baking dish. Sprinkle with the cheese and remaining bread crumbs, and dot with butter before popping it into the oven.

Bake until the top is golden brown and forms a crust, 20 to 25 minutes. Keep under the broiler for 1 to 2 minutes till the cheese melts.