A hearty and wholesome breakfast dish, Spinach Florentine Breakfast Casserole combines the savory flavors of spinach, eggs, cheese, and a hint of garlic in a casserole thatโs perfect for feeding a crowd. Whether youโre hosting brunch or preparing for a busy morning, this dish is a winner for its ease and flavor.
Why Youโll Love This Recipe
- Easy to Prepare:ย A one-dish wonder that simplifies breakfast prep.
- Nutrient-Packed:ย Loaded with spinach and protein-rich eggs.
- Customizable:ย Easily adapt to suit your taste with different cheeses, veggies, or proteins.
- Make-Ahead Friendly:ย Assemble the night before and bake in the morning for a no-stress breakfast.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Fresh spinach
- Eggs
- Milk or cream
- Garlic
- Shredded mozzarella and parmesan cheese
- Onion
- Salt and pepper
- Bread cubes or croutons (optional, for added texture)
Directions
- Preheat the Oven:ย Set your oven to 350ยฐF (175ยฐC).
- Sautรฉ the Spinach:ย In a skillet, cook spinach and garlic until wilted. Remove from heat.
- Prepare the Egg Mixture:ย Whisk together eggs, milk, salt, and pepper in a large bowl.
- Assemble the Casserole:ย In a greased baking dish, layer sautรฉed spinach, onion, and shredded cheeses. Pour the egg mixture over the layers. Add bread cubes if using.
- Bake:ย Bake for 30โ40 minutes or until the casserole is set and slightly golden on top. Let it rest for a few minutes before serving.
Servings and Timing
- Servings:ย 6โ8
- Prep Time:ย 15 minutes
- Cook Time:ย 35 minutes
- Total Time:ย 50 minutes
Variations
- Add Protein:ย Include cooked bacon, sausage, or diced ham for extra heartiness.
- Cheese Options:ย Substitute or mix in cheddar, feta, or goat cheese for different flavors.
- Vegetarian Extras:ย Add mushrooms, bell peppers, or sun-dried tomatoes for added texture and taste.
- Low-Carb Version:ย Omit the bread cubes to make it keto-friendly.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating:ย Warm individual portions in the microwave for 1โ2 minutes or bake in the oven at 300ยฐF until heated through.
- Freezing:ย Wrap portions tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use frozen spinach?
Yes, but thaw and drain it thoroughly to remove excess moisture before using.
2. Can I make this dairy-free?
Absolutely! Use a non-dairy milk like almond or oat milk and dairy-free cheese substitutes.
3. Can I prepare this ahead of time?
Yes, you can assemble the casserole the night before and bake it in the morning.
4. Whatโs the best way to prevent the casserole from becoming watery?
Drain all vegetables thoroughly and use fresh spinach to minimize excess moisture.
5. Can I add herbs to enhance the flavor?
Yes, fresh parsley, basil, or chives make great additions to this dish.
6. Can I make this gluten-free?
Simply skip the bread cubes or use gluten-free bread.
7. How do I know when the casserole is fully cooked?
The top will be golden, and a knife inserted into the center should come out clean.
8. What sides go well with this casserole?
Pair it with fresh fruit, a light salad, or roasted potatoes for a complete meal.
9. Can I use egg substitutes?
Yes, liquid egg substitutes work well in this recipe.
10. What size baking dish should I use?
An 8ร8 or 9ร9-inch dish works best, but you can adjust for larger servings with a bigger dish.
Conclusion
Spinach Florentine Breakfast Casserole is a versatile, satisfying, and healthy way to start your day. Its blend of flavors and ease of preparation makes it a staple recipe for any home cook. Whether enjoyed fresh from the oven or reheated the next day, this casserole is sure to become a favorite at your breakfast table.
Print
Spinach Florentine Breakfast Casserole
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes (plus resting time)
- Yield: 6 to 12 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Florentine Breakfast Casserole combines tender spinach, savory sausage, and a blend of cheeses baked with eggs and English muffins. Itโs a comforting and satisfying meal thatโs easy to prepare and ideal for feeding a crowd.
Ingredients
- 1 pound bulk pork sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, finely chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 cup mascarpone cheese (about 8 ounces)
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 10 large eggs
- 1 2/3 cups half-and-half
- 1/4 teaspoon crushed red pepper flakes
- 6 English muffins, split
Instructions
- Prepare the Spinach:
- Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
- Cook the Sausage:
- In a large skillet over medium heat, cook the sausage until no longer pink, breaking it into crumbles, about 6-8 minutes. Drain excess fat and transfer the sausage to a greased 13ร9-inch baking dish.
- Sautรฉ the Vegetables:
- In the same skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the prepared spinach and cook until any excess moisture evaporates, about 2 minutes. Remove from heat and let cool slightly.
- Combine Spinach and Cheese Mixture:
- In a medium bowl, combine the spinach mixture with the mascarpone cheese, 1/2 cup of the grated Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined.
- Assemble the Casserole:
- Arrange the bottom halves of the English muffins in the baking dish over the sausage. Evenly spread the spinach-mascarpone mixture over the muffins. Top with the remaining English muffin halves.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, half-and-half, crushed red pepper flakes, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Pour the egg mixture over the casserole, pressing down on the English muffins to ensure they are submerged. Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
- Rest the Casserole:
- Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours to allow the flavors to meld.
- Bake:
- Preheat the oven to 350ยฐF (175ยฐC). Uncover the casserole and bake until the eggs are set and the tops of the English muffins are golden brown, about 45 minutes. Let the casserole cool for 10 minutes before serving.
Notes
- Ensure the spinach is well-drained to prevent excess moisture in the casserole.
- This casserole can be assembled the night before and baked in the morning for convenience.
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