Description
This Spinach Florentine Breakfast Casserole is a hearty, savory dish perfect for brunches, family breakfasts, or meal prep. Made with layers of tender spinach, eggs, cheese, and a touch of garlic, it’s a delicious and nutritious way to start the day. Serve with fresh fruit or a side salad for a complete meal.
Ingredients
Units
Scale
- 10 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 tbsp olive oil or butter
- 3 garlic cloves, minced
- 5 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp nutmeg (optional, for a classic Florentine flavor)
- 1 cup bread cubes (stale bread works best)
- 1/2 cup diced onions
- 1/2 cup cherry tomatoes, halved (optional, for topping)
Instructions
- Prepare the spinach:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil or butter in a skillet over medium heat. Add onions and garlic, and sauté for 2–3 minutes until fragrant.
- Add the spinach and cook until wilted (if using fresh). Remove from heat and set aside.
- Mix the egg base:
- In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg.
- Assemble the casserole:
- Spread the bread cubes evenly across the bottom of the greased baking dish.
- Layer the cooked spinach and onion mixture over the bread cubes.
- Sprinkle mozzarella and Parmesan cheese over the spinach layer.
- Pour the egg mixture evenly over the top. Use a spoon to gently press down on the bread so it absorbs the egg mixture.
- Add optional toppings:
- If desired, scatter cherry tomato halves over the top for a pop of color and flavor.
- Bake:
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set and lightly golden on top. A knife inserted in the center should come out clean.
- Serve:
- Let cool for 5–10 minutes before slicing. Garnish with fresh herbs like parsley or basil if desired. Serve warm.
Notes
- To make ahead, assemble the casserole the night before and refrigerate. Bake fresh in the morning.
- For a gluten-free version, substitute bread cubes with gluten-free bread or omit them entirely.
- Add cooked sausage, bacon, or mushrooms for extra heartiness.