Description
Spinach florentine breakfast casserole blends Italian culinary traditions with hearty morning comfort. Creamy eggs, rich cheese, and tender spinach create a satisfying breakfast experience you’ll savor with each delightful bite.
Ingredients
Scale
- 10 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 5 oz (140 g) fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil or butter
- 1 cup bread cubes
- ½ cup diced onions
- ½ cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg
Instructions
- Preparation: Preheat oven to 375F (190C) and generously grease a 9×13-inch baking dish with cooking spray or butter.
- Sauté Base: In a large skillet, warm olive oil over medium heat and cook onions and garlic until translucent, then add spinach and cook until wilted and moisture evaporates.
- Egg Mixture: Whisk eggs with milk, heavy cream, salt, black pepper, and nutmeg until combined and slightly frothy.
- Layer Foundation: Spread bread cubes evenly across the baking dish, top with the spinach-onion mixture, and sprinkle mozzarella and Parmesan cheese generously.
- Liquid Integration: Pour egg mixture over the casserole, gently pressing bread to absorb liquid, and optionally decorate with halved cherry tomatoes.
- Baking Process: Bake for 30-35 minutes until the center sets and the top turns golden brown.
- Finishing Touch: Allow casserole to rest for 5-10 minutes, garnish with fresh parsley or basil, slice, and serve warm.
Notes
- Prevent Soggy Bottom: Ensure spinach is thoroughly drained to avoid excess moisture that could make bread cubes soggy and compromise casserole texture.
- Cheese Melting Technique: Grate cheese freshly and mix varieties for optimal melting and rich, complex flavor profile across the dish.
- Egg Mixture Consistency: Whisk eggs and dairy thoroughly until slightly frothy, which helps create a light, airy texture and ensures even distribution of ingredients.
- Temperature Control: Let casserole rest after baking to allow proteins to set, making cutting and serving cleaner and preventing potential burning of mouth from hot filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 272
- Sugar: 2 g
- Sodium: 505 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 225 mg