Best 5 Egg Spinach And Mushroom Slow Cooker Casserole Recipes

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
• Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
• Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• Cook frozen spinach according to package directions, adding salt to the water.
• Drain spinach and set aside.
• In small pan, saute onion and celery in margarine until both are soft (but not brown).
• Combine spinach and sauted onions and celery, mixing well. Set aside.
• In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
• Add pepper and salt to egg mixture. Set aside.
• Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• Spread spinach mixture over the layer of cottage cheese.
• Place a layer of sliced mushrooms over the spinach layer.
• Pour egg mixture over the mushroom layer.
• Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
• At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
• Bake in oven at 350 for 40 minutes or until firm in the center.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• 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.