SPINACH FLORENTINE BREAKFAST CASSEROLE
This spinach Florentine breakfast casserole is creamy, cheesy, and packed with fresh spinach and eggs. Perfect for brunch, holidays, or meal prep, it’s hearty, healthy, and easy to make ahead for busy mornings.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 6 cups fresh spinach or 1 package frozen, thawed and drained
- 6 large eggs
- 1 cup milk or dairy-free alternative
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Grease a 9x9-inch or similar baking dish.
Sauté Spinach:
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3–4 minutes. Add garlic and spinach. Cook until spinach wilts, about 2–3 minutes. Set aside to cool slightly.
Mix the Egg Base:
- In a large bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
Assemble the Casserole:
- Stir in mozzarella and Parmesan cheeses, then fold in the sautéed spinach mixture.
Bake:
- Pour into prepared dish. Bake for 35–40 minutes or until set in the center and lightly golden on top.
Serve:
- Let rest for 5–10 minutes before slicing. Serve warm.
Notes
Make Ahead:
Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning. Customising Flavours:
Add cooked mushrooms, red peppers, or cooked sausage for extra flavour and variety. Serving Suggestions:
Serve with toast, fruit salad, or roasted potatoes for a complete breakfast. Allergy-Friendly Options:
Use dairy-free milk and cheese for a lactose-free version. Storage Tips:
Store leftovers in the fridge for up to 4 days. Reheat in microwave or oven.
Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning. Customising Flavours:
Add cooked mushrooms, red peppers, or cooked sausage for extra flavour and variety. Serving Suggestions:
Serve with toast, fruit salad, or roasted potatoes for a complete breakfast. Allergy-Friendly Options:
Use dairy-free milk and cheese for a lactose-free version. Storage Tips:
Store leftovers in the fridge for up to 4 days. Reheat in microwave or oven.