Spinach Florentine Breakfast Casserole Recipe
This Spinach Florentine Breakfast Casserole is a savory and creamy dish, layered with spinach, mascarpone, and fluffy eggs. Perfect for holiday mornings, brunches, or meal prep!
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 13x9-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.