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Breakfast/ healthy living

Spinach Paleo Egg Casserole

Happy New Year!  We are big fans of brunch, but after the holidays and a lot of indulgent eating we look towards some healthier eating options.  Today we are sharing our mushroom and spinach paleo egg casserole, an easy and delicious casserole recipe that can  be enjoyed without all the added carbs.  It’s paleo and it’s loaded with vegetables! We love the combination of shallots, spinach, and mushrooms and we think you will too, regardless of whether you are following a paleo diet or just looking for an easy egg breakfast casserole.

mushroom spinach paleo egg casserole

This spinach and paleo egg casserole is a thin breakfast casserole and very similar to one of our favorite breakfast and brunch recipes, frittata. Frittata is a classic brunch dish and differs from an omelette in how it is cooked. Frittatas are cooked in a cast-iron pan or skillet because they are started on the stovetop but then finished in the oven. We love making all sorts of frittata including this easy kale frittata and this ham and swiss chard frittata. There are really endless combinations of ingredients you can add to frittata which is one of the reasons we love them.

The same is true of omelettes; you can add endless varieties of fresh healthy ingredients (or not healthy if you are indulging). But, you have to flip an omelette which (at least for me) often leads to a palm to forehead fail moment. Not gonna lie, I love that frittatas involve no flipping! And I also love the way everything blends together in a frittata…more so than with an omelette.

The virtues of paleo egg casserole

So where does paleo egg casserole fit in the whole omelet frittata discussion? Well, they’re certainly all related and similar, but here’s the difference that we love about egg casserole: You are not confined to a skillet and so it’s even easier to make in large quantities and serve a large audience! So break out your large casserole pan and make a large batch of this casserole to feed your guests. Or do it just for you if you want lots of leftovers. And since there’s no flipping and you only cook it in the oven after sauteing your vegetables, we think egg casserole is perhaps the easiest of all the go-to egg brunch recipes.

Like with fritatta and omelets, there are endless options for what kind of egg casserole you are going to make. So if you’re looking to indulge you’ll find lots of choices like this decadent bacon and egg casserole from the food charlatan. But since we are looking to return to the path of healthy eating after a week of holiday indulgence, we decided to make a healthy mushroom and spinach paleo egg casserole which adheres to the rules of the paleo diet. Diets like the paleo diet and the whole 30 diet are hugely popular this time of year and while we don’t adhere to any one of these completely we definitely try to return to overall healthy eating habits after a holiday period of splurging.

mushroom spinach paleo egg casserole

This paleo egg casserole is a great healthy breakfast and super easy to throw together. Except for sauteing your vegetables, all you really have to do is combine items in a casserole pan and then cook in the oven.  And if this combination of veggies is not your favorite, feel free to tweak it to include whatever vegetables you do like.  Or add some of your favorite breakfast meat (you’ll want to cook it first).

mushroom spinach paleo egg casserole

 

If you aren’t eating paleo or dairy free, feel free to grate some of your favorite cheese over the top right before you put this in the oven.

The paleo egg casserole recipe:

Spinach Paleo Egg Casserole
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Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Spinach Paleo Egg Casserole

Ingredients

  • 1 shallot, chopped finely
  • Oil
  • 8 oz. mushrooms, sliced
  • 3 oz. spinach (or 1-2 cups), chopped
  • 1-2 plum tomatoes, chopped
  • 10 eggs, beaten
  • salt and pepper

Instructions

  1. Preheat oven to 400 F.
  2. Oil a 13 x 9 inch casserole pan.
  3. Heat oil in a large skillet.
  4. Saute shallot for 1 minute.
  5. Add mushrooms and saute for 6-8 minutes (until starting to brown).
  6. Add spinach and cook for an additional 3 minutes, season with salt and pepper.
  7. Mix in tomatoes and cook for several more minutes.
  8. Transfer spinach mixture to casserole pan and spread evenly in the bottom.
  9. Whisk eggs and add in a small amount of salt and pepper.
  10. Pour eggs over spinach mixture.
  11. Cook for 25-30 minutes or until eggs are set.
http://mywifecancook.com/spinach-paleo-egg-casserole/

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6 Comments

  • Reply
    Gloria @ Homemade & Yummy
    January 5, 2017 at 1:24 pm

    What a great casserole. This covers ALL meals of the day…perfect!! Eggs and spinach are so awesome together. Will have to give this a try soon.

    • Reply
      mywifecancook
      January 7, 2017 at 2:52 pm

      Thanks! I love eggs and spinach together.

  • Reply
    Julia
    January 6, 2017 at 11:34 am

    I make frittatas often but you are right that you get limited to the size of the pan… I never even thought of making an egg casserole before right in the baking pan! This is such a great idea! And I love the flavour combination!

    • Reply
      mywifecancook
      January 7, 2017 at 2:47 pm

      I’m a big frittata fan, but definitely made the mistake of making a bunch for a large group and then spent a ton of time in the kitchen and ended up with cold frittatas. This is a much better way to do it for a group!

  • Reply
    Sarah @ The Fit Cookie
    January 6, 2017 at 11:38 am

    This would make the perfect healthy breakfast! I really miss eggs (I’m allergic to them now), they were one of my absolute favorite foods! Low cost, lots of protein, and healthy fats = perfect fitness food 🙂

    • Reply
      mywifecancook
      January 7, 2017 at 2:45 pm

      Allergies suck. I am now allergic to most meat. It’s annoying. So, I eat a ton of eggs.

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