There’s something comforting about pulling a Spinach Florentine Breakfast Casserole from the oven, the aroma filling the air with notes of garlic and melted cheese. Over the past few weekends, I’ve tested this rich yet straightforward dish multiple times, perfecting it for gatherings. It’s elegant enough for company but easy to make for a cozy Sunday morning. For a related recipe, check out my Make-Ahead Breakfast Casserole.
About Spinach Florentine Breakfast Casserole
This casserole combines the flavors of creamy mascarpone and fresh spinach, layered over English muffins. I tested it with family and friends, and it quickly became a favorite for brunch. The preparation is budget-friendly and takes minimal effort, making it perfect for a special occasion or a simple family breakfast.
- Quick prep time: Assemble the casserole ahead of time for easy cooking.
- Budget-friendly: Using frozen spinach and basic pantry staples keeps costs low.
- Family favorite: Everyone loves the creamy texture and vibrant flavors.
- Spinach varieties: Nutrient-packed and versatile, spinach enhances both health and taste.
Key Ingredients & Their Roles
- Frozen Spinach: Provides flavor and nutrition; thaw and drain well to prevent sogginess.
- Mascarpone Cheese: Creates a creamy texture; can substitute with cream cheese for a slightly tangy flavor.
- Parmesan Cheese: Adds a savory depth; grating fresh boosts flavor and texture.
- English Muffins: Acts as a base, soaking up the egg mixture; use whole grain for added fiber.
How to Make Spinach Florentine Breakfast Casserole
- Begin by squeezing out excess water from the thawed spinach using a clean kitchen towel. It’s crucial for keeping the casserole from becoming watery.
- Heat olive oil in a large skillet over medium-high heat, add chopped onion, and sauté until translucent, about 5 minutes. Add minced garlic and stir until fragrant, around 30 seconds.
- Stir in the spinach mixture until everything is well combined and heated through, about 2 minutes. Allow to cool slightly and then mix with mascarpone, half the Parmesan, and seasonings.
- In another bowl, whisk together the eggs and half-and-half, incorporating the remaining spinach mixture. Pour over sliced English muffins arranged in a greased baking dish, pressing down gently to ensure absorption.
Pro Tips & Troubleshooting
- Observation: Letting the spinach mixture cool slightly before blending with cheese prevents unwanted melting.
- Common issue: If the tops are browning too much before the egg is set, cover with foil and continue baking.
- Flavor twist: Experiment with adding sun-dried tomatoes for a Mediterranean flair.
- Scaling: This recipe can be easily doubled for larger gatherings; just use a larger baking dish.
Storage & Make-Ahead Guide
This casserole can be stored in the refrigerator for up to 3 days or frozen for 2 months. To reheat, place it in the oven at 350°F for 30-35 minutes until warmed through. I’ve found freezing it makes the flavors deepen and enhance, providing a delightful taste.
Serving Suggestions
Serve alongside a fresh fruit salad or with a slice of crusty bread. For added options, don’t miss my Carrot Cake Oatmeal Cookies to round off your brunch menu.
Frequently Asked Questions
- Can I use fresh spinach instead of frozen? Yes, just sauté it until wilted before using.
- How do I prevent the casserole from being soggy? Make sure to thoroughly wring out the spinach and allow it to cool before mixing with cheese.
- Can I make this casserole gluten-free? Absolutely! Use gluten-free English muffins.
- What is a good way to reheat the leftovers? The best method is in the oven for even heating.
- How long does it take to refrigerate before baking? It can be refrigerated for at least 1 hour or overnight for best results.
Final Thoughts
I can’t wait for you to enjoy this Spinach Florentine Breakfast Casserole as much as I do. It’s hearty, flavorful, and perfect for lazy weekends or festive gatherings. Share your experiences and any variations you use—you might inspire someone else to try a new twist!
More Recipes You’ll Love
- Southern Cornbread Dressing – a perfect side to balance the richness of the casserole
- Carrot Cake Oatmeal Cookies – a sweet contrast in both flavor and texture
- Make-Ahead Breakfast Casserole – a delicious option that shares similar ingredients and preparation style
- Sausage and Egg Casserole – enhances the egg flavor profile while adding heartiness
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
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
- 4 ounce Parmesan cheese grated, divided
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 10 large eggs
- 1.67 cups half-and-half
- 0.25 teaspoon crushed red pepper
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.