Description
This delicious Spinach Florentine Breakfast Casserole is a savory and creamy dish perfect for brunch or a hearty breakfast. Featuring sautéed spinach, mascarpone, Parmesan cheese, and English muffins, it’s baked to golden perfection and offers a delightful blend of flavors and textures. Make ahead and bake for a comforting meal that serves a crowd.
Ingredients
Scale
Spinach Mixture
- 16 ounces frozen chopped spinach (thawed)
- 2 tablespoons olive oil (for sautéing)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
Cheese and Seasoning
- 8 ounces mascarpone cheese
- 1 cup Parmesan cheese (divided)
- 2 teaspoons kosher salt (divided)
- 0.5 teaspoon freshly ground black pepper (divided)
- 0.25 teaspoon crushed red pepper
Egg Mixture
- 6 large eggs
- 1 cup half-and-half
- Reserved 1/4 cup spinach mixture
Other
- 6 whole English muffins (split)
- 1 tablespoon olive oil (to grease baking dish)
Instructions
- Preparation. Place the thawed spinach on a clean kitchen towel and squeeze firmly to remove as much liquid as possible, ensuring the casserole won’t be watery.
- Sauté Vegetables. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook until dried out, about 2 minutes. Remove from heat and let cool for about 5 minutes.
- Prepare Spinach Mixture. Reserve 1/4 cup of the spinach mixture for the egg mixture later. In a medium bowl, combine the remaining spinach with mascarpone cheese, 1/2 cup Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until well blended and set aside.
- Mix Egg Casserole Base. In a large bowl, whisk together the eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan cheese, remaining 1 1/2 teaspoons kosher salt, and remaining 1/2 teaspoon black pepper until thoroughly combined.
- Assemble the Casserole. Lightly grease a 13×9-inch baking dish with 1 tablespoon olive oil. Arrange the bottom halves of the English muffins in three rows of two. Spread the spinach-mascarpone mixture evenly over the muffins. Cover with the top halves of the English muffins.
- Add Egg Mixture. Pour the egg mixture evenly over the assembled casserole. Gently press down on the English muffins to help them soak up the mixture. Sprinkle the top with the remaining 1/4 cup Parmesan cheese.
- Chill Before Baking. Cover the baking dish with foil and refrigerate for at least 1 hour or up to 12 hours to allow flavors to meld and muffins to soak.
- Bake the Casserole. Preheat the oven to 350°F (175°C). Remove the foil and bake the casserole uncovered for about 45 minutes, or until it is just set and golden brown on top.
- Rest and Serve. Let the casserole cool for 10 minutes before slicing and serving to allow it to firm up for easy portions.
Notes
- Be sure to thoroughly squeeze the spinach to remove excess moisture to prevent a soggy casserole.
- Letting the casserole chill in the refrigerator before baking improves the texture and flavor.
- You can prepare this casserole the night before to save time for brunch.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Adjust the crushed red pepper to your desired spice level or omit for a milder dish.
- Leftovers refrigerate well and can be reheated for a quick breakfast.
