Mornings are a little brighter when you start the day with something warm and nourishing. The Spinach and Egg Casserole Breakfast is a simple yet elegant dish combining wholesome ingredients and incredible flavors. Packed with protein, vibrant spinach, and gooey melted cheese, this casserole is perfect for busy weekdays, leisurely weekend brunches, or even meal prepping for the week ahead.
This dish is a true crowd-pleaser, and it’s as easy to make as it is to enjoy. Whether you’re feeding a family or cooking for yourself, this spinach and egg casserole is versatile, customizable, and loaded with nutrition. Let’s dive into how you can create this satisfying breakfast that feels like a big hug in casserole form.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and bake time, this casserole fits perfectly into busy mornings.
- Nutritious: Packed with protein and veggies, it’s a wholesome way to start your day.
- Customizable: Swap out ingredients or add extras like mushrooms or bacon to suit your preferences.
- Meal Prep-Friendly: Make it ahead and reheat slices during the week for stress-free breakfasts.
- Crowd-Pleaser: Perfect for brunch gatherings or holiday mornings.
Nutrition Information (per serving):
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg
Ingredients:
For the Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 cups fresh spinach, roughly chopped
- 1 small onion, diced
- ½ cup cherry tomatoes, halved (optional)
- 1 tbsp olive oil
Ingredients and Substitutions
- Eggs: The star of the dish. Use large eggs for the best texture.
- Spinach: Fresh is best, but frozen spinach works if well-drained. Substitute with kale or arugula for a different flavor.
- Cheese: Cheddar adds a sharp flavor, while mozzarella offers a milder, creamy finish. Use your favorite cheese!
- Milk: Whole or 2% milk works well, or substitute with a dairy-free option like almond or oat milk for a lighter dish.
- Vegetables: Onions and tomatoes add flavor and texture, but you can include mushrooms, bell peppers, or zucchini.
How to Make Spinach and Egg Casserole Breakfast (Step-by-Step)
- Preheat and Prep: Preheat your oven to 375°F and grease your baking dish. A 9×9-inch dish works perfectly for even cooking.
- Sauté Your Veggies: Heat olive oil in a pan, cook the onions until soft, and add spinach until just wilted. This step enhances the flavors.
- Whisk the Eggs: In a large bowl, whisk together eggs, milk, and seasonings. This ensures an even and fluffy texture.
- Layer the Ingredients: Spread your cooked vegetables in the dish, pour the egg mixture over, and sprinkle with cheese.
- Bake to Perfection: Bake for 30 minutes or until the center is set and the edges are golden brown.
Expert Tips for Success
- Grease Your Dish Well: Avoid sticking using non-stick spray or a thin layer of oil.
- Let It Cool: Allow the casserole to cool for 5 minutes after baking to make slicing easier.
- Don’t Overbake: Keep an eye on the oven to ensure the eggs don’t dry out.
- Add Protein: Enhance the dish with cooked sausage, ham, or tofu crumbles.
Variations and Customizations
- Vegetarian: Add mushrooms, bell peppers, or zucchini for a veggie-loaded version.
- Meaty: Mix in cooked bacon, sausage, or diced ham for extra protein.
- Dairy-Free: Use plant-based milk and skip the cheese or use a dairy-free alternative.
- Low-Carb: This dish is naturally low-carb, but you can omit tomatoes to reduce it further.
Storage and Reheating Instructions
- Storage: Allow the casserole to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm individual slices in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes.
- Freezing: This casserole freezes well! Slice into portions, wrap individually, and freeze for up to 2 months.
Serving Suggestions
This casserole is satisfying on its own, but you can pair it with:
- A fresh green salad
- Toasted whole-grain bread
- Fresh fruit like berries or melon
- A dollop of Greek yogurt
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Absolutely! Prepare the casserole the night before and refrigerate. Bake it fresh in the morning for a no-hassle breakfast.
Can I use frozen spinach?
Yes, just be sure to thaw and squeeze out any excess moisture to avoid a soggy casserole.
What kind of cheese works best?
Cheddar and mozzarella are classic choices, but feta or gouda also work wonderfully for a unique flavor.
How do I know when it’s done?
The casserole is done when the eggs are set, and a toothpick inserted into the center comes out clean.
Related Recipes
- Broccoli and Cheese Egg Muffins – Perfect for grab-and-go mornings.
- Sausage and Sweet Potato Breakfast Casserole – A hearty, savory option.
- Vegetable Quiche – A crusted alternative packed with flavor.
Conclusion
The Spinach and Egg Casserole Breakfast is a delightful way to start your day with a burst of flavor and nutrition. It’s simple, customizable, and perfect for meal prep or feeding a crowd. Try this recipe for your next breakfast or brunch, and watch it become a family favorite! Don’t forget to share your experience in the comments below and let us know your favorite variations. Happy cooking!
Spinach and Egg Casserole Breakfast
Ingredients
For the Casserole
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 cups fresh spinach, roughly chopped
- 1 small onion, diced
- ½ cup cherry tomatoes, halved (optional)
- 1 tbsp olive oil
Instructions
- Preheat your oven: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or casserole dish with non-stick spray or a thin layer of olive oil.
- Sauté the vegetables:Heat the olive oil in a skillet over medium heat.Add the diced onion and cook for 2-3 minutes until softened.Stir in the spinach and cook until wilted, about 1-2 minutes. Remove from heat and set aside.
- Whisk the egg mixture:In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until well combined.
- Assemble the casserole:Spread the sautéed spinach and onions evenly across the bottom of the prepared baking dish.Pour the egg mixture over the vegetables.Sprinkle the shredded cheese evenly on top. Add cherry tomatoes if using.
- Bake:Place the dish in the oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Cool and serve:Allow the casserole to cool for 5 minutes before slicing into portions. Serve warm and enjoy!
Notes
- You can substitute frozen spinach (thawed and drained) for fresh spinach if needed.
- This casserole can be prepared the night before; just cover and refrigerate until ready to bake.
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