Baked Egg Breakfast Casserole

Serves 2

Preparation time: 5 mins
Total time: 30 mins



  • 2 tsp olive oil, divided
  • 250g mushrooms, sliced
  • 3 cups (packed) fresh spinach, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cupĀ  homemade tomato salsa
  • 7 eggs
  • 1/3 cup water
  • 2 green onions, thinly sliced


  1. Preheat the oven to 180C. Coat a 15cm by 30cm ceramic or glass baking dish with oil.
  2. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
  3. Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
  4. Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
  5. In a large bowl, whisk together the eggs and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over the top.
  6. Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
  7. Let the casserole sit for about 5 minutes, then cut into pieces and serve.


We at GetPaleo were inspired in part or in whole for this recipe from here.

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