Egg And Mushroom Casserole
A hearty egg casserole with mushrooms, cheese, and vegetables, offering a comforting breakfast or brunch option. The blend of cheesy flavors, savory mushrooms, and fresh peppers makes it a versatile dish suitable for family gatherings or weekend brunches. Easy to prepare and bake to perfection.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Spread half of the shredded cheese on the bottom of a 9 x 13 inch dish.
- Add the drained mushrooms on top of the cheese.
- Slice the green pepper and chopped onion, then layer them over the mushrooms.
- Finish by sprinkling the remaining cheese on top of the vegetables.
- In a bowl, mix Egg Beaters, skim milk, and flour until well combined.
- Pour the egg mixture into the dish over the layered ingredients.
- Bake in the preheated oven for 35 to 40 minutes until set and golden.
Tips & Substitutions
For a lighter version, consider using egg whites instead of Egg Beaters. You can also substitute the low-fat cheeses with dairy-free alternatives for a vegan option. Adding spinach or kale can boost the vegetable content. If you're short on time, pre-sliced mushrooms can save prep time. This casserole is also a great way to use up leftover veggies.
Serving Suggestions
This casserole is perfect for brunch or a light dinner. Serve it alongside a fresh green salad or some whole grain toast for a balanced meal. It pairs beautifully with American recipes that feature hearty sides. Consider adding a dollop of salsa or hot sauce for an extra kick.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. For a crispier top, reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Mushroom Casserole contains roughly 549 calories, with 30g protein, 60g carbohydrates, and 21g fat. It is an excellent source of protein (59% of the Daily Value), vitamin D (58% of the Daily Value), and calcium (52% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 673mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute the Egg Beaters with 12 large eggs. Whisk them together with the skim milk and flour, and follow the recipe as directed.
What other vegetables can I add to the casserole?
Feel free to customize with other vegetables like zucchini, diced tomatoes, or broccoli. Just ensure they are pre-cooked or sautéed to reduce moisture and enhance flavor.
Can this casserole be frozen?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).