Print

Spinach Florentine Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
  • 10 large eggs
  • 1 cup whole milk
  • ½ 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
  • ½ cup grated Parmesan cheese
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • ½ tsp nutmeg (optional, for a classic Florentine flavor)
  • 1 cup bread cubes (stale bread works best)
  • ½ cup diced onions
  • ½ cup cherry tomatoes, halved (optional, for topping)

Instructions

  1. 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.
  2. Mix the egg base:
    • In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg.
  3. 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.
  4. Add optional toppings:
    • If desired, scatter cherry tomato halves over the top for a pop of color and flavor.
  5. 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.
  6. 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.

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