Description
This Spinach Florentine Breakfast Casserole is a creamy, cheesy, and satisfying dish perfect for brunch or meal prep. Packed with spinach, Parmesan, and fluffy eggs, this make-ahead recipe ensures a stress-free, delicious morning meal.
Ingredients
Scale
- 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
Instructions
- Prepare the spinach: Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible to prevent excess moisture in the casserole. Set aside.
- Cook the aromatics: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant. Add the drained spinach and cook for 2 minutes, stirring frequently, until any remaining moisture has evaporated. Remove from heat and let cool slightly.
- Mix the filling: Reserve ¼ cup of the spinach mixture and transfer the rest to a medium bowl. Stir in the mascarpone cheese, ½ cup of Parmesan, ½ teaspoon salt, and ½ teaspoon black pepper until fully combined.
- Whisk the eggs: In a large mixing bowl, whisk together the eggs, half-and-half, crushed red pepper, the reserved ¼ cup spinach mixture, the remaining ¼ cup Parmesan, the remaining 1 ½ teaspoons salt, and ½ teaspoon black pepper until well blended.
- 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 the muffins, then place the top halves of the muffins on top. Pour the egg mixture evenly over the casserole, pressing down gently to help the muffins absorb the liquid.
- Refrigerate for best results: Cover the dish with foil and refrigerate for at least 1 hour, or up to 12 hours, to allow the flavors to meld and the bread to soak up the egg mixture.
- Bake to perfection: Preheat the oven to 350°F. Uncover the casserole and bake for about 45 minutes, or until the eggs are fully set and the tops of the English muffins turn golden brown. Let it cool for 10 minutes before serving.
Notes
-
- Make-Ahead Tip: For a hassle-free morning, prepare and refrigerate overnight before baking.
- Serving Suggestions: Pair with fresh fruit, crispy bacon, or a simple side salad.
- Gluten-Free Option: Swap the English muffins for gluten-free bread or omit them entirely for a crustless version.
- Spice it Up: Add a pinch of cayenne or a few dashes of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 433
- Sugar: 19g
- Sodium: 757mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 206mg