If you’re looking for a nutritious, protein-packed breakfast for meal prep, this Mushroom Feta and Spinach Egg Bake is about to become your new favorite! It’s light yet satisfying, packed with hearty vegetables and salty feta cheese in every bite. The blended cottage cheese is a sneaky way to boost the protein and create a creamy texture. Plus, it’s just fancy enough to serve at a weekend or holiday brunch!
I know that eggs are still a little bit scarce (and expensive) these days but I couldn’t wait any longer to create and post a new egg bake recipe! I am an egg girly through and through as they are truly some of the most nutrient-dense breakfast foods, filled with protein, healthy fats, choline and many other vitamins. But on busy mornings it can be hard to make time to cook eggs, so that’s where this mushroom feta and spinach egg bake comes in!
If you need a quick, grab-n-go breakfast option that’s loaded with protein, healthy fats and veggies…this is for you! With just 15 minutes of prep time, you’ll have a nourishing breakfast ready to go for the next 6 days! Each serving offers 16g of protein thanks to the eggs and a sneaky secret ingredient…cottage cheese 😉 This spinach egg bake is also equally as perfect for a special holiday brunch (hello Easter…I’m talking about you!)
The best part? This spinach and feta egg bake recipe is so adaptable…you can omit the mushrooms if they’re not your thing, add in some chicken sausage or ham for extra protein – you do you! Either way, I think you’re going to love this one. And if you do, I have a few other egg bake recipes (linked further down in the blog post) for you to try out. Enjoy!
Why You’ll Love this Mushroom Feta and Spinach Egg Casserole
- It takes just 15 minutes to prep and you’ll have a healthy breakfast ready to grab-n-go all week long!
- This egg casserole features blended cottage cheese for extra protein.
- It’s just as perfect for a meal prep breakfast as it is for a holiday brunch.
- Each bite features sautéed mushrooms, spinach and salty feta cheese.
- This is an easy & delicious way to get your protein and veggies in first thing in the morning!
- This spinach egg bake is gluten free, grain free and vegetarian.
What You Need to Make this Mushroom Feta and Spinach Egg Bake
- Eggs: 10 large eggs (preferably pasture-raised) provide protein, healthy fats and a ton of micronutrients.
- Cottage Cheese: Plain, full-fat cottage cheese gets blended with the eggs for additional rich flavor and protein! My favorite brands are Hood & Good Culture.
- Garlic: I do about 2 small cloves, peeled. However, you can also substitute about 1/2 tsp garlic powder.
- Kosher Salt & Black Pepper: Add some to the blended egg and cottage cheese mixture, as well as the sautéed mushrooms, onion and spinach.
- Avocado Oil: Or olive oil, for sautéing the onion, mushrooms and spinach.
- Yellow Onion: About 1/2 medium-large yellow onion, finely diced.
- Baby Bella Mushrooms: Also known as cremini mushrooms, and a great source of many micronutrients!
- Spinach: Fresh, not frozen spinach. We are going to quickly sauté it until wilted before adding to the egg bake.
- Feta: Spinach and feta is a classic pairing, and this semi-soft cheese adds lots of salty, delicious flavor.
How To Make this Mushroom Feta and Spinach Egg Bake
Sauté Onion, Mushrooms & Spinach:
First, preheat your oven to 350F and grease a 9×13″ baking dish with cooking spray. Set aside. Bring a large pan to medium heat. Once hot, add oil. Then, add mushrooms and onion and spread out evenly in the pan. Season with salt & pepper and let cook, undisturbed, for 3 minutes. Flip/stir and continue cooking for 2 more minutes. Add in the spinach and stir until wilted, about 1 more minute. Remove the pan from the heat.
Blend the Cottage Cheese and Eggs:
Next, add eggs, cottage cheese, garlic, kosher salt & black pepper to a blender and blend until just combined – this should happen really quick, and over-blending adds unwanted air bubbles into the mixture.
Add Everything to a Baking Dish:
Then, pour egg mixture into the prepared baking dish and then add in the sautéed veggies and feta. Stir around with a spatula to spread the veggies out evenly.
Bake the Casserole & Enjoy:
Finally, Then, transfer to the oven and bake for about 30 minutes, or until the middle feels firm and set. It may puff up in the oven if there are trapped air bubbles but don’t worry, it’ll go back down once it cools. Cut the egg bake into 6 pieces and enjoy! To meal prep this, allow it to cool down completely before transferring to an airtight container and storing in the fridge.
Are there are any Substitutes for Cottage Cheese?
Even if you’re a self-proclaimed cottage cheese hater, I have a feeling you’ll like this mushroom feta and spinach egg bake! You can’t tell there’s cottage cheese in it at all. In fact, since it gets blended with the eggs, the texture is smooth and creamy instead of lumpy. Also, it adds some rich cheesy flavor as well as a ton of protein!
Therefore, I wouldn’t recommend omitting or substituting the cottage cheese unless you are dairy-free. I haven’t made a dairy-free version of this recipe specifically, however in the past I’ve made a few other egg bakes that only require eggs and milk. So, you could try omitting the cottage cheese and adding in 1/2 cup of unsweetened non-dairy milk. Of course, you’ll also want to substitute vegan feta if you’re trying to make this dairy free. Let me know if you try it, and how it goes for you.
What Should I Serve with Crustless Mushroom Feta and Spinach Egg Bake?
This mushroom feta and spinach egg bake would be be perfect in a breakfast sandwich… just cut it into a large square or circle, add a slice of cheese and optionally, some meat (ham, chicken sausage patty, etc) and layer it onto a toasted english muffin for a filling breakfast! You can also serve it alongside some chicken sausage links, avocado toast and fresh berries for a balanced breakfast that hits all the macronutrients! For a special occasion, level it up with some home fries or hash browns on the side.
Can I Meal Prep this Spinach and Feta Egg Bake?
Yes! This mushroom, feta and spinach egg bake is perfect for meal prep. It makes about 6 servings, so you’ll have enough for almost a full week of breakfast!. You can either keep it in the baking dish and wrap the top with plastic, or transfer the individual squares into an airtight container. Just make sure to let it cool fully before doing either of those things! It will stay good in the fridge for up to 5 days.
This is best eaten fresh, but can be frozen if need be. To do so, wrap each individual slice in parchment paper and then put them into an airtight container or bag and freeze. When you’re ready to eat, remove the parchment paper, add to a plate, and microwave for about 2.5 minutes.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Breakfast Recipes?
- Tuscan Cottage Cheese and Egg Bake
- Almond Croissant Pancakes (Gluten Free)
- Meal Prep Chipotle Egg Bake
- Chocolate Protein Pancakes
- High-Protein Peanut Butter & Jelly Overnight Oats
- Brownie Baked Oatmeal
- Matcha Chia Seed Pudding
Mushroom Feta and Spinach Egg Bake
Equipment
- large pan
- spatula
- 9×13" baking dish
Ingredients
- 10 large eggs
- 1 cup plain cottage cheese (I prefer full-fat)
- 2 small garlic cloves peeled
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tbsp avocado oil or olive oil
- ½ medium yellow onion diced
- 8 oz baby bella mushrooms thinly sliced
- 2.5 oz baby spinach (about 2 packed cups)
- kosher salt & black pepper to taste
- ½ cup crumbled feta
Instructions
- First, preheat your oven to 350F and grease a 9×13" baking dish with cooking spray. Set aside. Bring a large pan to medium heat. Once hot, add oil. Then, add mushrooms and onion and spread out evenly in the pan. Season with salt & pepper and let cook, undisturbed, for 3 minutes. Flip/stir and continue cooking for 2 more minutes. Add in the spinach and stir until wilted, about 1 more minute. Remove the pan from the heat.½ tbsp avocado oil, ½ medium yellow onion, 8 oz baby bella mushrooms, 2.5 oz baby spinach, kosher salt & black pepper
- Add eggs, cottage cheese, garlic, kosher salt & black pepper to a blender and blend until just combined – this should happen really quick, and over-blending adds unwanted air bubbles into the mixture.10 large eggs, 1 cup plain cottage cheese, 2 small garlic cloves, 1 tsp kosher salt, ½ tsp black pepper
- Pour egg mixture into the prepared baking dish and then add in the sautéed veggies and feta. Stir around with a spatula to spread the veggies out evenly. Then, transfer to the oven and bake for about 30 minutes, or until the middle feels firm and set. It may puff up in the oven if there are trapped air bubbles but don't worry, it'll go back down once it cools.½ cup crumbled feta
- Cut the egg bake into 6 pieces and enjoy! To meal prep this, allow it to cool down completely before transferring to an airtight container and storing in the fridge.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.