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Egg Casserole

This easy Egg Casserole is great for a laid back brunch or meal prep! With a mix of eggs, veggies and spices, the protein and fiber in this casserole will keep you feeling full for hours.

50 mins
12 Serving(s)
Egg Casserole


  • 1 tbsp. Schnucks vegetable oil
  • 12 oz. baby bella mushrooms, sliced
  • 4 cups packed spinach leaves
  • 1 tbsp. Schnucks minced garlic
  • 2 green onions, sliced, greens and whites separated
  • 1 cup shredded white cheddar cheese, divided
  • 18 Schnucks eggs
  • 1/2 cup Schnucks 2% milk
  • 1/2 tbsp. crushed red pepper, for garnish


  1. Preheat oven to 350 degrees. Coat a 9x13-inch casserole dish with cooking spray.
  2. In a large skillet, heat oil on high. Add mushrooms; cook, stirring occasionally, until browned, 3–5 minutes. Add spinach, garlic and white parts of green onion. Cook, stirring, until spinach is wilted, about 3 minutes. Season with salt and black pepper, if desired. Arrange vegetables evenly in prepared casserole dish and sprinkle with half of the cheese.
  3. In a large bowl, whisk together eggs and milk. Season with salt and black pepper, if desired. Pour evenly over vegetables, then sprinkle with remaining cheese.
  4. Bake until eggs are set and edges are slightly golden, 30–40 minutes. Remove from oven and let cool 5 minutes. Garnish with red pepper and remaining green onion. Cut into squares and serve warm.

Nutrition Facts

168 Calories Per ServingFat: 12gSaturated Fat: 4gCholesterol: 287mgSodium: 183mgCarbohydrates: 3gFiber: 1gSugars: 1gProtein: 13g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe