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