Description
A fluffy, flavorful breakfast casserole with layers of fresh spinach, eggs, and cheese. This comforting dish is ideal for a weekend brunch or a hearty morning meal to start your day right.
Ingredients
For the Spinach Florentine Breakfast Casserole:
- 1 tablespoon olive oil or butter (for sautéing)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups fresh spinach (or 1 ½ cups frozen spinach, thawed and drained)
- 10 large eggs
- 1 cup whole milk or heavy cream
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1 cup diced bread (preferably day-old, French bread or whole wheat)
- Optional: 1 cup cooked bacon or sausage, crumbled (for added protein)
Instructions
Start by heating the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent the garlic from burning.
Next, add the fresh spinach to the pan. If using fresh spinach, cook it in batches, stirring occasionally until the spinach wilts and reduces in size. This should take about 3-4 minutes. If using frozen spinach, ensure that it’s thawed and drained well to remove excess moisture before adding it to the pan.
Once the spinach is fully wilted (or the frozen spinach is heated through), remove the skillet from the heat and set it aside.
In a large mixing bowl, whisk together the eggs, milk (or heavy cream), salt, pepper, oregano, basil, and red pepper flakes (if using). Continue whisking until the mixture is well combined and smooth.
In your 9×13-inch baking dish, spread the sautéed spinach mixture evenly along the bottom. Next, sprinkle the diced bread pieces over the spinach. The bread will soak up some of the egg mixture during baking, providing a delicious base that will absorb all the flavors.
Pour the egg mixture over the bread and spinach. Gently shake the dish or use a spoon to ensure the bread is evenly distributed throughout the casserole. Sprinkle the shredded mozzarella and cheddar cheese over the top.
If you’re adding cooked bacon or sausage for extra protein, sprinkle it on top of the cheese mixture.
If you want to make this casserole ahead of time, cover it with plastic wrap or aluminum foil and refrigerate it overnight. This allows the bread to soak up more of the egg mixture, resulting in a richer, more cohesive casserole.
Preheat your oven to 350°F (175°C). Once the oven is heated, uncover the casserole (if it was covered) and bake for 45-50 minutes, or until the eggs are set and the top is golden and bubbly. A knife or toothpick inserted into the center should come out clean when the casserole is done.
If the top of the casserole begins to brown too quickly, you can cover it loosely with aluminum foil for the last 10 minutes of baking to prevent over-browning.
Allow the casserole to cool for 5-10 minutes before serving. This helps the casserole set and makes it easier to cut into neat squares. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 18-20g
- Carbohydrates: 8-10g
- Protein: 14-16g