Meatless Monday: Egg + Goat Cheese Breakfast Casserole


Egg and Goat Cheese Breakfast Casserole with Spinach, Kale and Mushrooms! {Gluten Free, Vegetarian}

 Happy Meatless Monday!  Since it’s the day after Mother’s Day, I figured I would share a breakfast casserole recipe that I made to bring with me yesterday for my family’s get together! 

Every year we start Mother’s Day by gathering at my Grandmother’s for a brunch.  Since my family is rather large, we all bring something to share and this year I brought this egg, goat cheese, spinach, kale and mushroom breakfast casserole.  It was pretty simple to make the day ahead and just reheat there which is awesome because our entire day is pretty jammed packed with things-to-do. 

After celebrating with my grandmother and filling our bellies up with yummy foods, we headed to my in-laws to do our share of celebrating with them.  The afternoon was spent eating more food and spending sometime outside enjoying the unseasonably nice weather. 

Mother's Day Kids

My oldest helped plant an azalea bush for her grandmother…

Mother's Day Nikki

My littlest one just ran around… 

Mother's Day RiRi

 We even spotted this Robin’s egg nest and watch Mama Bird hovering around the nest which I thought was quite appropriate for Mother’s Day. :)

Mother's Day

Eventually a large storm rolled in and threatened our fun so we retreated inside for dessert then finally made our way home! 

It really was the perfect day and such a nice way just to spend quality time with my kids, their grandparents and my grandmother which all started with this yummy breakfast casserole!

Egg and Goat Cheese Breakfast Casserole with Spinach, Kale and Mushrooms! {Gluten Free, Vegetarian}

Egg and Goat Cheese Breakfast Casserole with Spinach, Kale and Mushrooms! {Gluten Free, Vegetarian}

 


Recipe

Ingredients:

  • 1 yellow onion, chopped
  • 8oz carton baby bella mushrooms
  • 1 tsp olive oil
  • 12 large eggs
  • 1-2 tsp vegetable seasoning (like, McCormick)
  • 1 8oz package of mixed baby spinach and kale 
  • 6oz creamy goat cheese log, sliced 
You might also like:  Sriracha Egg Salad Cabbage Wraps {Mayo-Free}

 

Directions: 

  1.  Preheat oven to 375 degrees. 
  2. In a large pan on the stovetop, heat olive oil and sautee onions for a few minutes then add in mushrooms. Continue to cook until soft. Remove from heat and set aside.
  3. In a large bowl, whisk together eggs and vegetable seasoning.
  4. In a casserole dish (I used 9 x 13), place kale and spinach leaves and top with mushrooms and onions.  Gently mix in eggs then top with slices of goat cheese. 
  5. Bake for 50-55 minutes. 
  6. Remove and serve hot with hot sauce (optional but YUMMY) if desired!
  7. Enjoy!

 

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This post is also linked up with Confessions of a MotherRunner and Tina Muir for Meatless Mondays.MM

 

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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