Spinach Florentine Breakfast Casserole
A comforting and savory breakfast casserole featuring creamy eggs, tender spinach, golden cheese, and hearty bread, perfect for make-ahead preparations.
Ingredients
Main Ingredients
- 8 large Eggs
- 10 oz Fresh or frozen spinach
- 6 cups Cubed day-old bread
- 2 cups Milk, half-and-half, or cream
- 2 cups Shredded cheese (mozzarella, Swiss, Gruyère, cheddar, or Parmesan)
Aromatics
- 1 medium Onion or shallot
- 2 cloves Garlic
Cooking Essentials
- 2 tbsp Butter or olive oil
- to taste Salt and freshly ground black pepper
- to taste Optional seasonings (Italian seasoning, nutmeg, red pepper flakes, or fresh herbs)
Instructions
Preparation
- If using fresh spinach, sauté it briefly until wilted. If using frozen spinach, thaw it completely and squeeze out as much moisture as possible.
- Warm butter or olive oil in a skillet, add the onion and cook until softened, then stir in the garlic for the final minute. Remove from heat.
- In a large bowl, whisk the eggs, milk or cream, salt, pepper, and any chosen seasonings until smooth and evenly combined.
- Grease a baking dish and arrange the bread cubes across the bottom. Add the spinach and sautéed onion mixture, then sprinkle over the cheese.
- Pour the custard evenly over the layers, pressing the bread down gently to absorb the liquid. Cover and refrigerate for several hours or overnight if preparing ahead.
Baking
- Let the casserole sit at room temperature briefly while the oven preheats. Bake uncovered until the center is set, the top is puffed, and the cheese is golden.
- Allow the casserole to rest for several minutes before slicing.
Notes
Serve warm with a side of green salad dressed with lemon vinaigrette, fresh fruit, or breakfast potatoes. Optional garnishes can include chopped parsley, chives, or a light sprinkle of Parmesan.