There’s something magical about waking up to a warm, hearty breakfast casserole. It’s comforting, delicious, and a true crowd-pleaser. One dish that stands out is the Spinach Florentine Breakfast Casserole. Bursting with vibrant spinach, creamy mascarpone, and the subtle tang of Parmesan cheese, this casserole is perfect for brunches, family gatherings, or a leisurely Sunday breakfast.
Here, you’ll learn how to make this dish step-by-step, tips to enhance the recipe, and answers to common questions. Let’s dive in and elevate your breakfast game!
Why You’ll Love This Spinach Florentine Breakfast Casserole
If you’re looking for a recipe that combines nutrition, taste, and ease, this casserole checks all the boxes.
- Nutritious Ingredients: Packed with spinach and eggs for a healthy protein and fiber boost.
- Make-Ahead Convenience: Prep it the night before and bake it fresh in the morning.
- Crowd Favorite: A dish that never fails to impress guests.
Ingredients You’ll Need
Here’s everything required to create the perfect Spinach Florentine Breakfast Casserole:
| Ingredient | Quantity |
|---|---|
| Frozen chopped spinach | 1 (10-ounce) package, thawed and drained |
| Olive oil | 1 tablespoon, plus more for greasing |
| Yellow onion | 1 medium, chopped (about 1 cup) |
| Garlic | 3 cloves, finely chopped |
| Mascarpone cheese | 1 (8-ounce) container (about 1 cup) |
| Parmesan cheese | 4 ounces, grated (about 1 cup), divided |
| Kosher salt | 2 teaspoons, divided |
| Black pepper | 1 teaspoon, divided |
| Large eggs | 10 |
| Half-and-half | 1 2/3 cups |
| Crushed red pepper | 1/4 teaspoon |
| English muffins | 6, split |
How to Make Spinach Florentine Breakfast Casserole
1. Prep the Spinach
Start by ensuring your spinach is as dry as possible. Place it on a clean kitchen towel and squeeze out all the moisture. This step is crucial to avoid a soggy casserole.
2. Cook the Onion, Garlic, and Spinach
- Heat olive oil in a large skillet over medium-high heat.
- Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the spinach and cook for about 2 minutes, breaking it up with a wooden spoon until it looks dried out.
- Let the mixture cool for about 5 minutes.
3. Mix Cheese and Seasonings
- Reserve 1/4 cup of the cooked spinach mixture for later.
- Transfer the remaining spinach mixture to a bowl.
- Add mascarpone cheese, 1/2 cup of Parmesan, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix until well combined.
4. Whisk the Eggs and Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Half-and-half
- Crushed red pepper
- Reserved 1/4 cup spinach mixture
- 1/4 cup Parmesan cheese
- Remaining kosher salt and black pepper
5. Assemble the Casserole
- Lightly grease a 13×9-inch baking dish with olive oil.
- Arrange the bottom halves of the English muffins in three rows of two.
- Spread the spinach-mascarpone mixture evenly over the muffins.
- Top with the muffin tops and pour the egg mixture over the casserole.
- Press down the muffins to ensure they’re fully submerged.
- Sprinkle the remaining 1/4 cup Parmesan cheese on top.
6. Refrigerate
Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
7. Bake and Serve
- Preheat the oven to 350°F.
- Uncover the casserole and bake for about 45 minutes until set and golden brown on top.
- Let it cool for 10 minutes before slicing and serving.
Tips for Success
- Thoroughly Dry the Spinach: Excess moisture can lead to a watery casserole.
- Use Freshly Grated Parmesan: Pre-grated cheese often contains anti-caking agents, which can affect the texture.
- Adjust the Spices: If you like a bit more heat, increase the crushed red pepper.
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 350 |
| Protein | 18g |
| Fat | 22g |
| Carbohydrates | 22g |
| Fiber | 2g |
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! Sauté fresh spinach in olive oil until wilted, then follow the same steps to remove excess moisture.
2. Can I make this casserole dairy-free?
Swap mascarpone with a dairy-free cream cheese alternative and use a plant-based milk instead of half-and-half.
3. Can I add other vegetables?
Absolutely! Mushrooms, bell peppers, or cherry tomatoes make great additions. Sauté them before mixing with the spinach.
4. How do I store leftovers?
Cover the casserole tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave.
5. Can I freeze the casserole?
Yes. After baking and cooling, slice the casserole, wrap portions individually, and freeze for up to 3 months.
6. What can I serve with this dish?
Pair it with fresh fruit, a side salad, or crispy bacon for a balanced meal.
Final Thoughts
Making a Spinach Florentine Breakfast Casserole is more than just preparing a dish; it’s about creating a memorable experience for yourself and your loved ones. With its rich flavors, creamy texture, and wholesome ingredients, this casserole is sure to become a staple in your breakfast repertoire.
Give it a try, and don’t forget to share your thoughts and tweaks in the comments below!
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Spinach Florentine Breakfast Casserole: A Perfect Start to Your Morning
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
Description
Start your morning with this delightful Spinach Florentine Breakfast Casserole! Creamy, cheesy, and packed with nutritious spinach, this dish is perfect for family brunches or a leisurely breakfast. Its make-ahead convenience and crowd-pleasing flavor make it a favorite for any occasion.
Ingredients
- 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 garlic cloves, 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 black pepper, divided
- 10 large eggs
- 1 2/3 cups half-and-half
- 1/4 teaspoon crushed red pepper flakes
- 6 English muffins, split
Instructions
- Prep the Spinach:
- Squeeze out as much moisture as possible from the thawed spinach using a clean kitchen towel.
- Cook Onion, Garlic, and Spinach:
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the chopped onion and sauté for 5 minutes until translucent.
- Stir in the garlic and cook for 30 seconds.
- Add the spinach and cook for 2 minutes until dry. Cool for 5 minutes.
- Prepare Cheese Mixture:
- Reserve 1/4 cup of the spinach mixture.
- In a bowl, mix the remaining spinach with mascarpone cheese, 1/2 cup Parmesan, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Whisk Wet Ingredients:
- In a large bowl, whisk eggs, half-and-half, crushed red pepper, reserved spinach mixture, 1/4 cup Parmesan, and the remaining salt and pepper.
- Assemble the Casserole:
- Grease a 13×9-inch baking dish with olive oil.
- Arrange the English muffin bottoms in the dish.
- Spread the spinach-cheese mixture evenly over the muffins.
- Add the muffin tops and pour the egg mixture over the casserole, pressing down to submerge.
- Sprinkle the remaining 1/4 cup Parmesan on top.
- Refrigerate:
- Cover with foil and refrigerate for at least 1 hour or overnight.
- Bake:
- Preheat oven to 350°F.
- Remove foil and bake for 45 minutes until golden and set.
- Let cool for 10 minutes before serving.
Notes
- Ensure spinach is thoroughly dried to avoid sogginess.
- Use freshly grated Parmesan for the best flavor and texture.
- Adjust seasoning and spice levels to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
