Breakfast recipe · from the recipe book
Spinach, Mushroom and Feta Breakfast Casserole
Garlicky mushrooms, spinach and tender potatoes set in a tangy yogurt-egg custard with a crisp, buttery oat-parmesan crumb on top.

- Oven
- 1 hr 25 min · 30 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- 31–45 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 2½ small450 gRed potatoescut into 1/2-inch cubes
- 4 cups sliced280 gWhite mushroomssliced
- 5 cups loosely packed150 gBaby spinach
- 1 medium110 gYellow oniondiced
- 3 cloves9 gGarlicminced
- 1½ tbsp20 gOlive oil
- 6 large300 gEggs
- 9 oz250 gPlain Greek yogurt, nonfat
- ½ cup crumbled80 gFeta cheesecrumbled
- 1 cup sprigs8 gFresh dillchopped
- ¼ tsp2 gSalt
- ½ tsp1 gBlack pepper
- ⅔ cup50 gOld-fashioned rolled oats
- 3 tbsp grated20 gGrated Parmesan
- 1½ tbsp20 gUnsalted buttermelted
Steps
- Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish with a little of the olive oil.
- Boil the potato in a pot of water for 8 minutes until just tender, then drain.
- Heat the remaining olive oil in a large skillet over medium-high heat. Cook the onion and mushrooms for 7 minutes until browned, add the garlic for 1 minute, then stir in the spinach until wilted.
- Spread the potato and the mushroom-spinach mixture in the baking dish.
- Make the yogurt sauce: whisk the egg, greek yogurt, dill, salt and black pepper until smooth, then pour it over the vegetables and scatter the feta on top.
- Make the oat crumb: stir the oats, parmesan and melted butter together and sprinkle evenly over the casserole.
- Bake 35 to 40 minutes until the center is set, the topping is golden and the custard reaches 160°F (71°C).
- Rest 10 minutes before cutting into 4 portions.
Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.
Contains: Milk, Egg. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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