Description

Spinach Florentine Breakfast Casserole is a savory, protein-packed dish made with fluffy eggs, sautéed spinach, melty cheese, and crusty bread or hash browns. It’s a great make-ahead option for breakfast or brunch that’s easy to prep and feeds a crowd!

Ingredients

8 large eggs
1 cup milk (whole or 2%)
1 tablespoon olive oil
1 small yellow onion, diced
3 cups fresh spinach (or 1 1/2 cups frozen, thawed and drained)
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
2 cups shredded cheese (Swiss, mozzarella, or cheddar all work)
3 cups cubed French bread or hash browns (for the base)

Optional: 1/4 cup grated Parmesan for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Sauté the Veggies:
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
Stir in garlic and cook for 30 seconds.
Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Set aside.
Layer the Casserole:
Spread cubed bread or hash browns evenly in the prepared baking dish.
Top with the spinach mixture and shredded cheese.
Whisk the Eggs:
In a large bowl, whisk together eggs, milk, salt, pepper, and thyme.
Pour the egg mixture evenly over the casserole.

Bake:
Sprinkle Parmesan on top, if using.
Bake uncovered for 35–40 minutes, or until the center is set and the top is golden.
Let cool for 5–10 minutes before slicing and serving.

Notes

You can prep this the night before—just cover and refrigerate, then bake in the morning.
Swap in mushrooms, sun-dried tomatoes, or cooked sausage for variety.
Use gluten-free bread if needed for a GF option.