Savory Egg Casserole with Spinach and Mushrooms – Simple & Delicious

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar size with a little olive oil or butter.

Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add the sliced mushrooms and cook for another 4-5 minutes, until they release their moisture and become tender.

Stir in the chopped spinach and cook for 1-2 minutes, just until the spinach wilts. Remove from heat and set aside.

Prepare the Egg Mixture:

In a medium bowl, whisk together the eggs, milk, garlic powder, salt, black pepper, and dried thyme (if using) until well combined.

Combine and Bake:

Add the sautéed vegetables to the greased baking dish, spreading them out evenly. Pour the egg mixture over the vegetables.

Sprinkle the shredded cheese evenly over the top of the casserole.

Bake:

Bake the casserole in the preheated oven for 25-30 minutes, or until the eggs are fully set and the top is lightly golden brown.

Serve:

Let the casserole cool for a few minutes before slicing. Serve warm, and enjoy!

Serving and Storage Tips:

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