Description
Hearty spinach florentine breakfast casserole brings Mediterranean comfort to morning tables, melding creamy eggs, tender spinach, and golden cheese. Savory layers promise delightful bites that satisfy hunger and warm hearts with classic Italian-inspired flavors.
Ingredients
Scale
Main Protein & Dairy:
- 10 large eggs
- 1 cup (237 milliliters) whole milk
- ½ cup (120 milliliters) heavy cream
- 1 cup (100 grams) shredded mozzarella cheese
- ½ cup (50 grams) grated Parmesan cheese
Vegetables & Aromatics:
- 5 ounces (140 grams) fresh spinach
- ½ cup (75 grams) diced onions
- 3 garlic cloves, minced
- ½ cup (80 grams) cherry tomatoes, halved
Seasonings & Base:
- 1 tablespoon (15 milliliters) olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1 cup (120 grams) bread cubes
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- In a large skillet, sauté diced onions and minced garlic in olive oil over medium heat until translucent and aromatic, approximately 2-3 minutes.
- Add fresh spinach to the skillet and cook until completely wilted, stirring occasionally to ensure even cooking. Remove from heat and allow to cool slightly.
- Whisk eggs, milk, heavy cream, salt, pepper, and nutmeg in a spacious mixing bowl until thoroughly combined and smooth.
- Distribute bread cubes evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Spread the sautéed spinach and onion mixture directly over the bread cubes, ensuring complete coverage.
- Generously sprinkle mozzarella and Parmesan cheese across the spinach layer, creating a rich and flavorful coverage.
- Carefully pour the egg mixture over the entire casserole, gently pressing down on the bread to encourage maximum liquid absorption.
- Optionally, scatter halved cherry tomatoes across the top for additional color and flavor complexity.
- Transfer the casserole to the preheated oven and bake for 35-40 minutes, or until the top turns golden brown and the center sets completely.
- Remove from the oven and allow the casserole to rest for 5-7 minutes, which helps it stabilize and makes cutting easier.
- Garnish with fresh chopped herbs like parsley or basil, slice, and serve warm for a delightful breakfast experience.
Notes
- Spinach Preparation Hack: Squeeze excess moisture from spinach after cooking to prevent a soggy casserole base, ensuring a perfectly textured dish every time.
- Bread Selection Tip: Use day-old crusty bread or sourdough for maximum absorption and a richer, more complex flavor profile that elevates the entire casserole.
- Dietary Modification Trick: Swap whole milk with almond or oat milk for a lighter version, and use gluten-free bread to make this recipe celiac-friendly without compromising taste.
- Make-Ahead Magic: Assemble the casserole the night before, refrigerate, and bake in the morning for a stress-free breakfast that impresses with minimal morning effort.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 305
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 290 mg