Spinach and Egg Casserole Breakfast
A hearty, protein-packed breakfast casserole featuring fresh spinach, eggs, and cheese. Perfect for meal prep or serving a crowd.
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 9x9-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.