Spinach Florentine Breakfast Casserole

Name: Spinach Florentine Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1 tablespoon olive oil, plus extra for greasing; 1 medium yellow onion, chopped (about 1 cup); 3 cloves garlic, finely chopped; 1 (8-ounce) container mascarpone cheese (about 1 cup); 4 ounces Parmesan cheese, grated (about 1 cup), divided; 2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 10 large eggs; 1 ⅔ cups half-and-half; ¼ teaspoon crushed red pepper; 6 English muffins, split

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There’s something special about a warm breakfast casserole that brings people together. Growing up, I remember my family gathering around the table on lazy Sunday mornings, enjoying the aroma of something baking in the oven. This Spinach Florentine Breakfast Casserole is one of those dishes that makes breakfast feel like an event. It’s a simple yet elegant way to start the day, combining creamy mascarpone, Parmesan, eggs, and English muffins into a dish that is both indulgent and nourishing.

Perfect for beginner cooks, this recipe is easy to assemble, requires minimal prep work, and can be made ahead of time. Whether you’re hosting brunch or simply looking for a hearty, satisfying breakfast that doesn’t require an early wake-up call, this casserole has you covered.

Why This Recipe Is Special

Unlike typical breakfast casseroles that rely on heavy meats and processed cheese, this version takes inspiration from the classic Florentine dish, highlighting spinach and rich, creamy cheeses. Using English muffins instead of regular bread adds a unique texture and flavor, giving the dish a refined, restaurant-quality touch without extra effort.

Another standout feature is the make-ahead convenience. You can assemble the casserole the night before, refrigerate it, and simply pop it in the oven in the morning. This makes it ideal for holidays, busy mornings, or meal prep for the week.

Ingredients and Preparation

Each ingredient in this recipe plays an important role in creating a balanced dish:

Frozen Chopped Spinach: Adds vibrant color and earthy flavor while providing essential vitamins and minerals. Be sure to squeeze out excess moisture to prevent a soggy casserole.

Olive Oil: Used for sautéing the onions and garlic, adding depth of flavor.
Yellow Onion: Brings natural sweetness and aromatic richness to the dish.
Garlic: Enhances the overall savoriness with a slight pungent kick.

Mascarpone Cheese: Gives the casserole a luxuriously creamy texture and mild sweetness. If unavailable, cream cheese can be used as a substitute.
Parmesan Cheese: Provides a sharp, nutty contrast to the creamy mascarpone. A good alternative is Pecorino Romano for a slightly saltier taste.
Kosher Salt & Black Pepper: Essential for seasoning and balancing flavors.

Eggs: The foundation of the casserole, creating structure and richness.
Half-and-Half: Ensures a silky custard-like texture. Milk or heavy cream can be used depending on your preference.
Crushed Red Pepper: Adds a mild heat that complements the creamy elements. Optional but recommended for extra depth.

English Muffins: Unlike regular bread cubes, these add a slightly chewy, toasty texture that holds up well to the egg mixture.

Ingredient Substitutions

Swap frozen spinach for fresh spinach (just sauté it first to remove moisture).
Use cream cheese instead of mascarpone for a more budget-friendly option.

Replace English muffins with sourdough or brioche if preferred.

Step-by-Step Instructions

Step 1: Prepare the spinach. Place thawed frozen spinach in a clean kitchen towel and squeeze out as much liquid as possible. This step ensures that excess moisture doesn’t make the casserole watery.

Step 2: Cook the aromatics. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Add the drained spinach, breaking it up with a spoon, and cook for 2 more minutes until it looks dry. Remove from heat and let cool slightly.

Step 3: Mix the filling. Reserve a small portion of the spinach mixture (about ¼ cup). In a bowl, combine the rest with mascarpone, ½ cup of Parmesan cheese, ½ teaspoon salt, and ½ teaspoon black pepper. Stir until well mixed.

Step 4: Prepare the egg mixture. In a large bowl, whisk together eggs, half-and-half, crushed red pepper, the reserved ¼ cup spinach mixture, remaining Parmesan, and the remaining salt and black pepper.

Step 5: Assemble the casserole. Lightly grease a 9×13-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows. Spread the spinach-mascarpone mixture evenly over them. Place the top halves of the muffins over the spinach layer. Pour the egg mixture over the entire dish and press down gently to help the muffins absorb the liquid.

Step 6: Let it rest. Cover the dish with foil and refrigerate for at least 1 hour, or overnight for best results.

Step 7: Bake. Preheat the oven to 350°F. Uncover the casserole and bake for about 45 minutes until set and the tops of the muffins are golden brown. Let it rest for 10 minutes before slicing and serving.

Beginner Tips and Notes

Prevent Sogginess: Always drain the spinach well to avoid excess water in the casserole.

Check for Doneness: The center should be firm and not jiggly when gently shaken. If unsure, insert a knife into the middle—if it comes out clean, it’s done.
Make It Ahead: The casserole can be assembled and refrigerated up to 12 hours before baking, making it perfect for stress-free mornings.
Reheating Tips: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven at 325°F for 10-15 minutes to maintain texture.

Serving Suggestions

This Spinach Florentine Breakfast Casserole pairs beautifully with:

A fresh fruit salad for a light, refreshing contrast.
Crispy bacon or breakfast sausage for those who want extra protein.

A drizzle of hollandaise sauce for a decadent touch.
A side of roasted potatoes or hash browns for extra heartiness.

Give It a Try!

This easy, elegant casserole is the perfect solution for a stress-free, delicious breakfast. Whether you’re a beginner cook or an experienced home chef, this recipe is sure to impress with its flavors and simplicity. If you give it a try, let us know in the comments how it turned out for you. Happy cooking!

FAQ About Spinach Florentine Breakfast Casserole

Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach for frozen. Sauté about 10 ounces of fresh spinach until wilted, then drain and chop before adding it to the recipe.

Can I make this casserole ahead of time?

Absolutely! This dish is designed for convenience. You can assemble it the night before, cover it, and refrigerate it for up to 12 hours before baking.

What can I use instead of mascarpone cheese?

If mascarpone isn’t available, cream cheese works well as a substitute. You can also use ricotta cheese for a lighter texture.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 325°F for 10-15 minutes or microwave in short intervals until warmed through.

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