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Spinach Florentine Breakfast Casserole

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  • Author: KimEasy
  • 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. It’s a comforting and satisfying meal that’s easy to prepare and ideal for feeding a crowd.

Ingredients

Units Scale
  • 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

  1. Prepare the Spinach:
    • Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
  2. 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 13×9-inch baking dish.
  3. Sauté 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake:
    • Preheat the oven to 350°F (175°C). 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.

Find it online: https://newsvks.com/spinach-florentine-breakfast-casserole/