Low-Carb Mushroom Casserole: The Creamy Goat Cheese Breakfast (That Feels Fancy)
Forget dry, rubbery eggs. This low carb mushroom casserole is a velvety, savory dream where earthy creminis meet the sharp, creamy tang of melted goat cheese. It’s a melt-in-your-mouth experience that makes every bite feel like a lazy Sunday brunch, ready in under an hour.
Why This Recipe Works
- Explosive Umami Depth: The combination of browned cremini mushrooms and tangy goat cheese creates a rich, savory profile that feels indulgent without being heavy.
- Velvety Texture Perfection: Whisking milk into the eggs ensures a fluffy, custard-like consistency that embraces the tender vegetables rather than just sitting on top of them.
- Effortless Meal Prep: This dish reheats beautifully, maintaining its moist texture and flavor, making it a reliable “grab-and-go” option for busy mornings.
A Brunch Worth Waking Up For
I’ll be honest—mornings in my house are chaotic. But I refuse to sacrifice flavor just because I’m short on time. This casserole is my “easy button” when I want something that tastes gourmet but requires minimal brainpower.
The magic happens when the goat cheese softens into the warm eggs. It creates these little pockets of creamy bliss that break up the earthiness of the spinach. It’s deeply satisfying and keeps me full for hours.
Building the Perfect Menu
If you are hosting a brunch, variety is key! I love pairing this warm casserole with something fresh and crisp. The Rustic Mediterranean Vegetable & Feta Salad is the perfect low-carb companion to cut through the richness of the eggs.
Need more morning inspiration? My Ultimate Keto Breakfast Guide is packed with ideas to keep your routine exciting.
And if you have family members who aren’t watching their carbs, you can easily serve this alongside some crusty bread or roasted potatoes, while you enjoy the savory goodness guilt-free.
Step-by-Step to Savory Success
We start by building flavor in the skillet. Sautéing the mushrooms until they are golden brown is non-negotiable—this concentrates their flavor and ensures your casserole isn’t watery.
Once the mushrooms are tender and the spinach is wilted with garlic, layer them into your baking dish. The aroma of thyme and garlic hitting the heat is absolutely intoxicating.
Whisk your eggs with a splash of milk and a pinch of nutmeg. That tiny bit of nutmeg? It’s the secret ingredient that highlights the creamy goat cheese and makes the whole dish pop.
Pour the egg mixture over your veggies, crumble that glorious cheese on top, and bake until the center is just set. It should wiggle slightly, like a firm gelatin, when you shake the pan.
Kitchen Tips for the Best Results
- The “Soggy Bottom” Prevention: Make sure to cook the liquid out of the mushrooms and spinach completely before adding them to the baking dish. Excess water is the enemy of a fluffy casserole.
- Cheese Variations: Not a fan of goat cheese? Feta is a great swap for a saltier kick, or try sharp white cheddar. If you love greens, check out my Low-Carb Savory Greens and Feta Casserole for similar vibes.
- Serving Suggestion: I love serving this with a side of Golden Cauliflower Crumbles if I’m making this for a light dinner—it adds a nice texture contrast!
Common Questions
Can I freeze this casserole?
Yes! Slice it into individual squares, wrap them tightly in plastic wrap and foil, and freeze for up to a month. Thaw in the fridge overnight before reheating.
Is this suitable for a crowd?
Absolutely. The recipe scales easily. If you are feeding a larger group, just double the ingredients and bake in a larger 9×13 inch dish, adding a few minutes to the cook time.
Can I use frozen spinach?
You can, but you must squeeze every drop of water out of it after thawing. Fresh spinach tends to have a better texture, but frozen works in a pinch.
Low-Carb Mushroom & Goat Cheese Casserole
This easy-to-make vegetarian low-carb casserole features earthy mushrooms, tender spinach, and tangy goat cheese for a flavorful and satisfying meal suitable for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Yield: 9 servings 1x
Ingredients
- 12 oz cremini mushrooms (approx. 340g, wiped clean and sliced)
- 3 cups packed fresh spinach leaves
- 2 large cloves garlic (minced)
- 2 medium green onions (thinly sliced)
- 2 teaspoons olive oil
- 13 large eggs
- 6 tablespoons milk (2% or whole recommended)
- 3 oz soft goat cheese (approx. 85g)
- ¼ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg (a small pinch)
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon fresh-ground black pepper (or to taste)
Instructions
- Preheat Oven and Prep Dish: Arrange an oven rack in the center position and preheat your oven to 360°F (180°C). Lightly grease your 9×9 inch or 11×7 inch baking dish with nonstick spray or olive oil.
- Sauté Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced mushrooms in a single layer if possible (cook in batches if necessary to avoid crowding). Cook, stirring occasionally, until browned and tender, about 3-5 minutes.
- Wilt Spinach and Aromatics: Add the minced garlic and packed spinach leaves to the skillet with the mushrooms. Stir continuously until the spinach wilts down significantly, about 2-3 minutes. Stir in the dried thyme. Remove from heat and season lightly with salt and pepper.
- Layer Vegetables and Cheese: Spread the cooked mushroom and spinach mixture evenly across the bottom of the prepared baking dish. Scatter the sliced green onions over the vegetables. Crumble about half (1.5 oz) of the goat cheese evenly over the vegetable layer.
- Prepare Egg Mixture: In a large bowl, crack the 13 large eggs. Add the 6 tablespoons of milk, the pinch of ground nutmeg, ¼ tsp salt, and ¼ tsp pepper. Whisk vigorously until the eggs and milk are well combined and slightly frothy.
- Combine and Top: Pour the egg mixture evenly over the vegetables and goat cheese in the baking dish. Crumble the remaining half (1.5 oz) of the goat cheese over the top of the egg mixture.
- Bake: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the eggs are fully set (no longer jiggly in the center) and the edges are lightly golden.
- Rest and Serve: Carefully remove the casserole from the oven and let it cool for at least 5 minutes before slicing into squares. Serve warm. Leftovers store well in the refrigerator for 3-4 days.
Notes
Don’t overcrowd the mushrooms in the skillet; allow them space to brown properly for the best flavor.
Adjust salt based on your preference and the saltiness of your goat cheese.
Nutrition Facts (per serving): Calories 154 kcal | Protein 12.7 g | Total Fat 10.1 g | Total Carbs 3.2 g (Fiber: 0.7 g, Net Carbs: 2.5 g)
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 154
Final Word: Whether you are prepping for the week or feeding a hungry family, this casserole is a comforting win. Enjoy the creamy, cheesy goodness!
Disclaimer: I’m just a food-loving mom sharing what works for my kitchen, not a nutritionist. Always listen to your own body and consult your doctor when making dietary changes!
