Egg-Mushroom Breakfast Casserole
A hearty breakfast casserole combining eggs, rice, mushrooms, and cheese, perfect for a satisfying morning meal that appeals to both families and brunch gatherings.
Ingredients
Instructions
- Combine eggs, milk, salt, and pepper; mix well.
- Stir in cooked rice, drained sliced mushrooms, and shredded Cheddar cheese (if using).
- Pour mixture into a buttered 9 x 12-inch baking dish.
- Bake at 350°F (175°C) for 30 to 35 minutes or until set.
- Cut into squares and serve immediately.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the egg mixture. You can also use leftover quinoa or couscous instead of rice for a different flavor. If you're short on time, pre-cooked bacon or sausage can be mixed in for added protein. Feel free to experiment with different cheese varieties, such as mozzarella or feta, to customize the taste.
Serving Suggestions
This Egg-Mushroom Breakfast Casserole is perfect for brunch gatherings and pairs beautifully with fresh fruit or a side of mixed greens. Consider serving it alongside toast or muffins for a complete meal. For a hearty option, complement it with crispy bacon or sausage. It's a great dish for meal prep, allowing you to enjoy it throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place portions in the microwave for about 1-2 minutes or until heated through. You can also reheat in the oven at 350°F (175°C) for about 10 minutes, which helps maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg-Mushroom Breakfast Casserole contains roughly 573 calories, with 11g protein, 107g carbohydrates, and 12g fat. It is an excellent source of vitamin C (75% of the Daily Value), iron (35% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1688mg per serving (73% 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 make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it overnight. Just be sure to cover it tightly with plastic wrap. In the morning, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for mushrooms?
If you're not a fan of mushrooms, you can replace them with diced bell peppers, spinach, or zucchini. These vegetables add a nice texture and flavor, making it a flexible dish that fits various preferences. Just ensure they are cooked slightly before adding to the mix.
Is this casserole suitable for freezing?
Yes, you can freeze the casserole! Once it has cooled completely, cut it into portions and wrap each piece tightly in plastic wrap, then place in an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.
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).