Description
Mediterranean-inspired spinach florentine breakfast casserole brings hearty morning comfort with layers of creamy eggs, tender spinach, and melted cheese. Nutritious ingredients create a perfect brunch centerpiece savored by hungry guests eager to start their day deliciously.
Ingredients
Scale
Main Proteins:
- 10 large eggs
- 5 ounces (140 grams) fresh spinach (or 1 package frozen spinach, thawed and drained)
Dairy and Cheese:
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Herbs, Spices, and Additional Ingredients:
- 1 tablespoon olive oil or butter
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 cup bread cubes
- ½ cup diced onions
- ½ cup cherry tomatoes, halved
Instructions
- Preheat the oven to 375F (190C) and generously coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- In a large skillet, warm olive oil over medium heat and sauté finely chopped onions and minced garlic until they become translucent and aromatic, approximately 2-3 minutes.
- Add fresh spinach to the skillet and cook until completely wilted and moisture has evaporated, stirring occasionally. Remove from heat and let the spinach mixture cool slightly.
- Crack eggs into a spacious mixing bowl and whisk vigorously with milk, heavy cream, salt, ground black pepper, and a pinch of nutmeg until thoroughly combined and slightly frothy.
- Distribute bread cubes evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Spread the cooked spinach and onion mixture uniformly over the bread cubes, ensuring complete coverage.
- Generously sprinkle mozzarella and Parmesan cheese across the spinach layer, creating a rich, melty topping.
- Carefully pour the egg mixture over the entire casserole, gently pressing down on the bread with a spoon to help it absorb the liquid.
- Optional: Halve cherry tomatoes and scatter them decoratively across the surface for added color and flavor.
- Transfer the casserole to the preheated oven and bake for 30-35 minutes, or until the center is set and the top turns a delicate golden brown.
- Remove from the oven and allow the casserole to rest for 5-10 minutes, which helps it firm up and makes slicing easier.
- Garnish with freshly chopped parsley or basil, slice into portions, and serve warm.
Notes
- Drain spinach thoroughly to prevent a soggy casserole, using a clean kitchen towel or cheesecloth to squeeze out excess moisture.
- Customize bread selection with day-old sourdough, brioche, or gluten-free alternatives for different dietary needs and flavor profiles.
- Prep ingredients ahead of time by chopping onions, wilting spinach, and cubing bread the night before to streamline morning cooking.
- Enhance protein content by adding cooked bacon, ham, or crispy prosciutto for extra depth and texture without compromising the dish’s lightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 250 mg