Spinach Florentine Breakfast Casserole is a delicious, wholesome way to start your day. Packed with nutrient-rich spinach, creamy mascarpone cheese, and hearty English muffins, this casserole blends savory flavors with a hint of indulgence. Perfect for feeding a crowd, this dish is ideal for weekend brunches, holidays, or even meal prepping. Its fluffy egg base combined with the cheesy spinach mixture makes every bite unforgettable.
If you’re looking for a breakfast recipe that’s flavorful, satisfying, and easy to assemble ahead of time, this Spinach Florentine Breakfast Casserole is your go-to.
Easy Spinach Florentine Breakfast Casserole Recipe
This casserole is the epitome of breakfast done right—layered with creamy mascarpone cheese, nutty Parmesan, and a savory spinach and garlic mixture. The English muffins soak up the rich egg and half-and-half mixture, creating a fluffy, custard-like texture with golden, crispy edges. Whether it’s for a family breakfast or a brunch gathering, this dish is guaranteed to impress!
Why Our Spinach Florentine Breakfast Casserole Is the Best
Our Spinach Florentine Breakfast Casserole is a crowd-pleaser with its combination of bold flavors, creamy layers, and hearty textures. It’s make-ahead friendly, customizable, and bakes up beautifully, making it perfect for special occasions or everyday mornings.
Ingredients Notes for Spinach Florentine Breakfast Casserole
Each ingredient in this casserole brings its unique flavor and texture, creating a harmonious and satisfying dish. Here’s what you’ll need:
- 1 (10-ounce) package frozen chopped spinach, thawed and drained: The spinach is the star of the show, adding vibrant color and a boost of nutrients. Make sure to squeeze out all the excess liquid.
- 1 tablespoon olive oil, plus more for greasing: For sautéing and greasing the dish.
- 1 medium yellow onion, chopped (about 1 cup): Adds a mild sweetness to balance the savory ingredients.
- 3 cloves garlic, finely chopped: Infuses the casserole with aromatic, garlicky flavor.
- 1 (8-ounce) container mascarpone cheese (about 1 cup): Makes the spinach layer rich and creamy.
- 4 ounces Parmesan cheese, grated (about 1 cup): Adds nuttiness and a salty kick.
- 2 teaspoons kosher salt, divided: Enhances the flavor of the layers.
- 1 teaspoon freshly ground black pepper, divided: Balances the salt with a touch of spice.
- 10 large eggs: Forms the fluffy, protein-packed base of the casserole.
- 1 2/3 cups half-and-half: Creates a creamy, custard-like texture when combined with the eggs.
- 1/4 teaspoon crushed red pepper: Adds just a subtle hint of heat.
- 6 English muffins, split: Provides structure and absorbs the flavorful egg mixture beautifully.
Kitchen Tools Needed for Spinach Florentine Breakfast Casserole
- Large skillet
- Medium mixing bowl
- Large mixing bowl
- 13×9-inch baking dish
- Whisk
- Microplane or fine grater (for Parmesan cheese)
- Cooking spoon or spatula
- Foil
How to Make Spinach Florentine Breakfast Casserole
This casserole comes together in a few easy steps, making it a stress-free breakfast option that’s big on flavor.
1. Prep the Spinach
Place the 10-ounce package of frozen spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
2. Cook the Onion, Garlic, and Spinach
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the garlic and cook for 30 seconds until fragrant. Stir in the spinach and cook for another 2 minutes, breaking it up with a wooden spoon, until it looks dried out. Let cool slightly for 5 minutes.
3. Add Cheese and Seasoning
Reserve 1/4 cup of the spinach mixture. Transfer the remaining spinach mixture to a medium bowl. Stir in 1 cup mascarpone cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
4. Assemble the Casserole
Whisk together 10 large eggs, 1 2/3 cups half-and-half, crushed red pepper, the reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, the remaining 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large mixing bowl.
Lightly grease a 13×9-inch baking dish with olive oil. Arrange the bottom halves of the 6 English muffins in three rows of two. Spread the spinach-mascarpone mixture evenly over the muffins. Place the top halves of the muffins on top. Pour the egg mixture evenly over the casserole and press down on the muffins to submerge them slightly. Sprinkle the remaining 1/4 cup Parmesan on top.
5. Chill the Casserole
Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
6. Bake the Casserole
Preheat the oven to 350°F. Uncover the casserole and bake for 45 minutes, or until the egg mixture is set and the tops of the muffins are golden brown. Let cool for 10 minutes before serving.
How to Store Spinach Florentine Breakfast Casserole
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 10-15 minutes, or microwave individual servings until heated through. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Spinach Florentine Breakfast Casserole Variations
- Add Protein: Incorporate cooked breakfast sausage, diced ham, or crispy bacon for a heartier dish.
- Cheese Options: Swap mascarpone for cream cheese or use Gruyère instead of Parmesan for a deeper, nuttier flavor.
- Vegetarian Additions: Add sautéed mushrooms, sun-dried tomatoes, or roasted red peppers for an extra layer of flavor.
- Gluten-Free Option: Use gluten-free English muffins or sliced potatoes instead of traditional English muffins.
What to Serve With Spinach Florentine Breakfast Casserole
Pair this flavorful casserole with a light side dish, such as a fresh fruit salad or crispy hash browns. A refreshing mimosa or a warm latte makes the perfect brunch pairing. For added flair, serve with a dollop of sour cream or a drizzle of hot sauce on top.
Top Tips for Perfect Spinach Florentine Breakfast Casserole
- Drain the Spinach Well: Removing excess water ensures the casserole doesn’t become soggy.
- Chill for Best Results: Letting the casserole rest in the refrigerator allows the flavors to meld and the muffins to absorb the egg mixture.
- Use Fresh Parmesan: Freshly grated Parmesan melts and blends better than pre-shredded.
- Press Down the Muffins: Ensure the muffins are submerged in the egg mixture for even baking.
- Let It Cool: Allowing the casserole to cool slightly before serving helps it set and makes slicing easier.
Helpful Notes
- For a quicker prep, chop the onion and garlic ahead of time.
- This casserole is perfect for holiday mornings since you can assemble it the night before and bake it fresh the next day.
- Leftovers make a fantastic grab-and-go breakfast option during busy weekdays.
Tips from Well-Known Chefs
- Julia Child: “Always season each layer of your dish to bring out the best flavors in your ingredients.”
- Ina Garten: “Adding mascarpone gives casseroles a luxurious, creamy texture that’s hard to beat.
- Yotam Ottolenghi: “Don’t be afraid to add extra greens like kale or Swiss chard for added depth and nutrition.”
Frequently Asked Questions (FAQ)
Q: Can I make Spinach Florentine Breakfast Casserole ahead of time?
Yes! Assemble the casserole the night before, cover, and refrigerate. Bake fresh the next morning.
Q: Can I freeze this casserole?
Absolutely! Freeze portions for up to 3 months. Thaw overnight and reheat before serving.
Q: Can I use fresh spinach instead of frozen?
Yes, but sauté the fresh spinach first and remove excess liquid before adding to the recipe.
Q: How do I make this gluten-free?
Substitute the English muffins with gluten-free bread or sliced potatoes for a naturally gluten-free option.
Q: Can I use regular milk instead of half-and-half?
Yes, but using half-and-half will make the casserole creamier and richer.
Enjoy this creamy, savory Spinach Florentine Breakfast Casserole with friends and family. It’s bound to become a brunch favorite!
Spinach Florentine Breakfast Casserole Recipe
Ingredients
- For the Casserole:
- – 1 10-ounce package frozen chopped spinach (thawed and drained)
- – 1 tablespoon olive oil plus more for greasing
- – 1 medium yellow onion chopped, about 1 cup
- – 3 cloves garlic 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 freshly ground black pepper divided
- – 10 large eggs
- – 1 2/3 cups half-and-half
- – 1/4 teaspoon crushed red pepper
- – 6 English muffins split
Instructions
- Prepare the Spinach: Place the thawed spinach on a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Set aside.
- Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for about 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant. Add spinach and cook, stirring, for about 2 minutes until it looks dried out. Let cool for 5 minutes.
- Mix Spinach and Cheese: Reserve 1/4 cup of the spinach mixture for later. In a bowl, combine the remaining spinach mixture with mascarpone cheese, 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until combined.
- Prepare Egg Mixture: In a large bowl, whisk the eggs, half-and-half, crushed red pepper, reserved spinach mixture, 1/4 cup Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper until smooth.
- Assemble Casserole: Lightly grease a 13×9-inch baking dish. Arrange the bottom halves of the English muffins in the dish in three rows of two. Spread the spinach-mascarpone mixture evenly over the muffins. Top with the remaining muffin halves. Pour the egg mixture over the casserole and press down to submerge the muffins. Sprinkle with the remaining 1/4 cup Parmesan.
- Chill: Cover the dish with foil and refrigerate for at least 1 hour or up to 12 hours.
- Bake: Preheat the oven to 350°F (175°C). Uncover the casserole and bake for 45 minutes, or until the eggs are just set and the tops of the muffins are golden brown. Let cool for 10 minutes before serving.
Notes
- Make-Ahead Tip: You can prepare this casserole the night before and bake it fresh in the morning.
- Variations: Substitute mascarpone with cream cheese or add cooked sausage for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
