Spinach Mushroom & Egg Casserole
This delightful spinach, mushroom and egg casserole is layered with earthy cooked mushrooms and baby spinach, fluffy eggs and nutty cave-aged Gruyère that deepens the flavor. Serve this easy casserole for breakfast, brunch or even dinner with a green salad on the side.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, trimmed and sliced
- 5 medium cloves garlic, finely chopped
- 2 teaspoons dry mustard
- 1 teaspoon onion powder
- 1 teaspoon salt
- 5 ounces baby spinach
- 12 large eggs
- ¾ cup half-and-half
- 1 ½ cups shredded gruyère cheese, preferably cave-aged (see tip), divided
- 2 teaspoons fresh thyme leaves