Spinach and Mushroom Egg Casserole

A nice meatless breakfast or brunch main course.

The ingredient of Spinach and Mushroom Egg Casserole

1. 1 teaspoon butter
2. 10 eggs
3. 1 (16 ounce) package cottage cheese
4. 1 (16 ounce) package shredded Monterey Jack cheese
5. u00bd cup butter, melted
6. u00bd cup all-purpose flour
7. 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
8. 2 (4.5 ounce) cans sliced mushrooms, drained
9. 1 teaspoon baking powder
10. u00bd teaspoon salt

The instruction how to make Spinach and Mushroom Egg Casserole

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish subsequently 1 teaspoon butter.
2. disturb eggs in a large bowl. accumulate cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg merger into prepared baking dish.
3. Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, virtually 35 minutes.

Nutritions of Spinach and Mushroom Egg Casserole

calories: 509.1 calories
carbohydrateContent: 11.6 g
cholesterolContent: 322.6 mg
fatContent: 38.1 g
fiberContent: 2 g
proteinContent: 31.4 g
saturatedFatContent: 21.9 g
servingSize:
sodiumContent: 1066.4 mg
sugarContent: 1.8 g
transFatContent:
unsaturatedFatContent: