Spinach and Mushroom Egg Casserole recipe
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Ingredients
- 1 teaspoon butter 10 eggs 1 (16 ounce) package cottage cheese 1 (16 ounce) package shredded Monterey Jack cheese ½ cup butter, melted ½ cup all-purpose flour 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 2 (4.5 ounce) cans sliced mushrooms, drained 1 teaspoon baking powder ½ teaspoon salt
Nutrition Info
- 509.1 caloriescarbohydrate: 11.6 gcholesterol: 322.6 mgfat: 38.1 gfiber: 2 gprotein: 31.4 gsaturatedFat: 21.9 gservingSize: -sodium: 1066.4 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Mushroom Egg Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt, mix. Pour egg mixture into prepared baking dish.
Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.