Spinach Florentine Breakfast Casserole
If you’re searching for a show-stopping breakfast dish that’s both delicious and easy to prepare, look no further than this Spinach Florentine Breakfast Casserole. This flavorful casserole features a delightful blend of nutrient-rich spinach, creamy mascarpone cheese, and the satisfying texture of English muffins. Perfect for everything from busy weekday mornings to special family brunches, this recipe will quickly become a household favorite. The best part? You can prepare it in advance, allowing you to enjoy quality time with loved ones instead of spending all morning in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (10-ounce) package frozen chopped spinach
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 (8-ounce) container mascarpone cheese
- 4 ounces grated Parmesan cheese
- 10 large eggs
- 1 2/3 cups half-and-half
- 6 English muffins
Instructions
- Squeeze excess moisture from the thawed spinach and set aside.
- In a skillet, sauté chopped onion in olive oil until translucent; add garlic and spinach, cooking until dry.
- In a bowl, mix the spinach with mascarpone, half of the Parmesan, salt, and pepper.
- Whisk together eggs, half-and-half, crushed red pepper, reserved spinach mixture, remaining Parmesan, salt, and pepper until smooth.
- Grease a baking dish; layer bottom halves of English muffins, spread spinach mixture on top, cover with muffin halves, and pour egg mixture over everything.
- Refrigerate for at least an hour before baking at 350°F (175°C) for about 45 minutes or until golden brown.
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 215mg