Mushroom and Spinach Egg Bake

Recipe posted in: Breakfasts, Flex Meals & Snacks, Customer Submitted, Main Courses
Mushroom and Spinach Egg Bake

A family style egg bake filled with protein, fiber and flavor. This healthy and hearty egg casserole is perfect for busy weekdays or even a fancy weekend brunch.

This user generated recipe was submitted by new Nutrisystem member, Phyllis, through our Recipe Submission page. She has been on Nutrisystem for two weeks. We’re so glad that she took the time to share this delicious recipe so that we could share it with all of our members and followers. It’s sure to help someone on the way to their weight loss goal!

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One serving of this Mushroom and Spinach Egg Bake contains 296 calories and counts as two PowerFuels, two Extras and half of a Vegetable serving on the Nutrisystem program. Click here to log your breakfast in the NuMi app >

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Servings: 8

Calories per Serving: 296

On Nutrisystem, Count As: 2 PowerFuels, 2 Extras and ½ Vegetable


  • 12 oz. bag spinach, torn
  • ½ lb. sliced mushrooms
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 6 eggs, beaten
  • 5 Tbsp. butter
  • 16 oz. cottage cheese
  • 12 oz. cheddar cheese, grated
  • Salt and pepper, to taste


  1. Preheat the oven to 350F.
  2. Heat the butter in a large skillet and sauté the onions, mushrooms and garlic until the onions are translucent and the mushrooms are soft.
  3. Add the spinach and sauté. Cover the skillet for about five minutes to wilt the spinach.
  4. Let the vegetable mixture cool and drain any excess liquid.
  5. In a large bowl, mix together the eggs, cottage cheese, cheddar cheese, salt and pepper. Add the cooked vegetable mixture and mix well.
  6. Pour mixture into a greased 9 x 13 baking dish. Bake 45-50 minutes until the center is set and the top is a nice golden brown.
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