There’s something truly comforting about a Spinach Florentine Breakfast Casserole, especially when it’s fresh out of the oven, its warm aromas filling the kitchen. Having tested this dish multiple times, I can confidently say it’s an elegant solution for brunch gatherings or busy weekday mornings. Plus, with its rich flavors and creamy texture, this casserole is sure to impress. Don’t forget to check out my vegetable soup recipe for a perfect pairing!
About Spinach Florentine Breakfast Casserole
This dish is a delightful twist on traditional spinach Florentine, featuring layers of creamy goodness and satisfying textures. Each time I made it, I discovered new depths of flavor, especially when the spinach is perfectly squeezed to remove excess moisture. It’s a dish that bridges casual breakfasts and elegant brunches, making it a go-to for both family gatherings and special occasions.
- Quick prep time makes it perfect for less stressful mornings.
- Budget-friendly, using common ingredients that can be adjusted based on what you have.
- A family favorite that brings together rich, cozy flavors that everyone loves.
- Layers of flavor provide interesting taste notes, from the sharpness of Parmesan to the smooth creaminess of mascarpone.
Key Ingredients & Their Roles
- Frozen Chopped Spinach: Provides a rich, nutrient-dense base; make sure to squeeze out all moisture for best results.
- Mascarpone Cheese: Contributes creaminess; can be swapped with cream cheese for a tangier flavor.
- Parmesan Cheese: Adds a savory note; consider using pecorino for a different taste profile.
- English Muffins: They serve as the casserole base; stale muffins can enhance texture.
How to Make Spinach Florentine Breakfast Casserole
- Start by squeezing the thawed spinach in a clean kitchen towel to eliminate excess moisture—this step is crucial for avoiding a watery casserole.
- In a skillet, heat olive oil over medium-high heat and sauté the chopped onion until it becomes translucent, around 5 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Add the spinach to the onion and garlic mixture, cooking until it’s dried out, roughly 2 minutes. Let it cool slightly before mixing in mascarpone and half the Parmesan, seasoning with salt and pepper.
- In a separate bowl, whisk the eggs and half-and-half along with the reserved spinach mixture, remaining Parmesan, salt, and pepper. Layer the bottom halves of English muffins in a greased baking dish, spread the spinach-mascarpone mixture on top, and cover with the muffin tops. Pour the egg mixture over everything, gently pressing to submerge.
Pro Tips & Troubleshooting
- When prepping, ensure the spinach is as dry as possible to prevent sogginess.
- A common mistake is undercooking the casserole; the top should be golden with a firm set—keep an eye on it during baking.
- Try adding diced tomatoes or bell peppers for a seasonal twist.
- If you want to scale the recipe, it easily doubles or halves without altering the baking time.
Storage & Make-Ahead Guide
The Spinach Florentine Breakfast Casserole can be stored in the fridge for up to 3 days or in the freezer for about 2 months. Reheat in the oven at 350°F for around 20-25 minutes until warmed throughout. I discovered that letting it sit overnight in the fridge intensifies the flavors and makes for an even tastier dish!
Serving Suggestions
This casserole pairs wonderfully with a light salad or some fresh fruit. Consider serving it alongside my maple roasted carrots for a fresh, bright complement.
Frequently Asked Questions
- Can I use fresh spinach instead of frozen? Yes, fresh spinach can be sautéed until wilted before adding it to the mixture.
- How can I make this dish gluten-free? Substitute English muffins with gluten-free bread.
- Can I prepare the casserole the night before? Absolutely! Just cover it tightly and refrigerate.
- Is there a dairy-free option available? Yes, swap out dairy ingredients with plant-based alternatives.
- What can I serve with this casserole? A fresh fruit salad or a light yogurt parfait works nicely.
Final Thoughts
Creating a Spinach Florentine Breakfast Casserole is not just about the ingredients; it’s about the experience of sharing a meal that brings everyone together. I love pairing it with a crisp salad and sipping on a refreshing iced tea. I invite you to try it out and share how your version turns out!
More Recipes You’ll Love
- Vegetable Soup – a hearty mix that pairs well with the casserole
- One Pot Chicken and Rice Soup – combines protein and veggies for a balanced meal
- Maple Roasted Carrots – a sweet, seasonal side dish to complement the flavors
- Chicken Mushroom Pie with Duchess Potato – a comforting dish with similar textures
Spinach Florentine Breakfast Casserole
Ingredients
- 10 ounce frozen chopped spinach thawed and drained
- 1 tablespoon olive oil plus more for greasing
- 1 cup yellow onion chopped
- 3 cloves garlic finely chopped
- 8 ounce mascarpone cheese about 1 cup
- 4 ounce Parmesan cheese grated on Microplane grater, about 1 cup, divided
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper freshly ground, divided
- 10 large eggs
- 1.67 cups half-and-half
- 0.25 teaspoon crushed red pepper
- 6 units English muffins split
Instructions
- Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; cook, stirring often, until fragrant, about 30 seconds.
- Stir in the spinach; cook, stirring often and breaking up with a wooden spoon, until it looks dried out, about 2 minutes. Set aside to cool slightly, about 5 minutes.
- Reserve 1/4 cup of the spinach mixture. Transfer the remaining spinach mixture to a medium bowl and add mascarpone cheese, 1/2 cup of Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir until well combined and set aside.
- Whisk the eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until well combined.
- Lightly grease a 13×9-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows of two.
- Evenly spread the spinach-mascarpone mixture over the muffins. Cover with the top English muffin halves.
- Pour the egg mixture over the casserole, then press down on the English muffins to submerge. Sprinkle with remaining 1/4 cup Parmesan.
- Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
- Preheat the oven to 350°F. Uncover and bake the casserole in the preheated oven until just set and the tops of the English muffins are golden brown, about 45 minutes.
- Let the casserole cool 10 minutes before serving.