If you ever find yourself craving a hearty, satisfying breakfast that’s a true crowd-pleaser, the Baked Spinach and Cheese Egg Casserole will answer your every need. Rich with melty cheeses, studded with bright green spinach, and perfectly seasoned, this one-dish marvel comes together quickly and delivers on comfort, flavor, and nutrition. Whether you’re serving it up for brunch with friends, meal-prepping breakfasts for the week, or just looking for a family-friendly recipe to add to your repertoire, this casserole brings the kind of savory joy you’ll want to revisit again and again.
Ingredients You’ll Need
This recipe keeps things blissfully simple, yet each ingredient plays an important part in flavor, texture, and color. Gathering these kitchen staples ensures your Baked Spinach and Cheese Egg Casserole is delightfully creamy, cheesy, and bursting with goodness.
- 10 large eggs: The backbone of any great egg casserole, they set up into a satisfying base and provide protein.
- 1 cup whole milk: Adds creaminess and helps create that soft, custard-like texture.
- 1 cup shredded cheddar cheese: Offers a sharp, savory bite and lovely golden hue.
- 1 cup shredded mozzarella cheese: Pulls it all together with gooey, stretchy richness.
- 1 cup frozen chopped spinach (thawed and drained): Delivers a fresh pop of color and earthy flavor, balancing all the cheesiness.
- 1/2 teaspoon garlic powder: Infuses gentle, aromatic depth without overpowering the dish.
- 1/2 teaspoon onion powder: Adds subtle sweetness and complexity to the overall flavor.
- 1/2 teaspoon salt: Just enough to highlight the other ingredients.
- 1/4 teaspoon black pepper: Lends a bit of warmth and savoriness.
- 1 tablespoon olive oil (for greasing): Prevents sticking and gives the casserole a tender, golden edge.
How to Make Baked Spinach and Cheese Egg Casserole
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly coat it with olive oil—this step helps your casserole release easily after baking and gives the edges a little extra flavor.
Step 2: Whisk the Eggs and Milk
In a large mixing bowl, crack in all the eggs and pour in the milk. Whisk until the mixture is smooth and the eggs and milk are fully combined. This creates the wonderfully airy, tender texture that makes the Baked Spinach and Cheese Egg Casserole so special.
Step 3: Add the Cheeses, Spinach, and Seasonings
Stir in your cheddar cheese, mozzarella cheese, thawed and well-drained spinach, garlic powder, onion powder, salt, and black pepper. The combination of cheeses makes the filling luxurious, while spinach adds a dose of color and nutrition. Make sure everything is evenly distributed so you get those perfect pops of flavor in every bite.
Step 4: Assemble and Bake
Pour your egg mixture into the prepared baking dish and gently spread it out. Pop it into the oven and bake for 30 to 35 minutes, or until the center is just set and the top has a lovely golden tint. Your kitchen will smell incredible by now—so much so, you’ll be counting down the minutes until it’s done!
Step 5: Cool, Slice, and Serve
Once the casserole is out of the oven, give it a few minutes to cool. This makes slicing neater and helps flavors settle together. Cut into squares, serve warm, and watch as smiles appear around the table.
How to Serve Baked Spinach and Cheese Egg Casserole
Garnishes
Sprinkle with fresh chopped herbs like parsley or chives just before serving. A pinch of red pepper flakes or an extra grating of parmesan adds color and punch that truly elevates your Baked Spinach and Cheese Egg Casserole.
Side Dishes
This casserole makes a complete breakfast on its own, but it pairs beautifully with crispy roasted potatoes, a simple green salad, or even fresh fruit. For brunch, offer some crusty bread to soak up every last bite.
Creative Ways to Present
For something a little different, try cutting the casserole into rectangles and layering them on a platter with colorful vegetable slices in between. You can also bake the mixture in muffin tins for individually portioned, portable servings—perfect for grab-and-go mornings.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Spinach and Cheese Egg Casserole is a gift to future you! Store cooled slices in an airtight container in the refrigerator for up to four days. They’ll stay flavorful and moist, perfect for busy mornings.
Freezing
This dish also freezes wonderfully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. You can freeze them for up to three months, making them a handy freezer meal for speedy breakfasts down the road.
Reheating
To reheat, simply microwave individual slices (about 1-2 minutes from refrigerated, a bit longer if frozen), or warm them in a 325°F oven until hot through. The casserole stays tender, cheesy, and every bit as delicious as when first baked.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté a couple of handfuls of fresh spinach, then drain off excess moisture before adding. This keeps your Baked Spinach and Cheese Egg Casserole from turning watery and adds wonderful flavor.
What other cheeses could I use?
This casserole is super adaptable. Try pepper jack for a little spice, or Swiss for a nuttier note. Gruyère or feta work beautifully for something a bit more special or tangy.
Is this casserole gluten-free?
Yes! All the ingredients in Baked Spinach and Cheese Egg Casserole are naturally gluten-free, making it a solid choice for anyone avoiding gluten without sacrificing flavor.
Can I prepare it the night before?
You sure can. Simply assemble the casserole, cover tightly, and refrigerate overnight. In the morning, pop it into the oven and bake as directed—ideal for lazy weekend brunches or busy holidays.
How can I make this dish lighter?
You can use low-fat milk or reduce the cheese to lighten things up. Substituting half the eggs with egg whites will cut down on cholesterol and calories without losing that casserole magic.
Final Thoughts
Once you try this Baked Spinach and Cheese Egg Casserole, it just might become your new breakfast hero. It’s easy, flavorful, endlessly customizable, and such a joy to share. So gather your ingredients and give it a go—you might be surprised at just how delicious and versatile a simple casserole can be!
Print
Baked Spinach and Cheese Egg Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
This Baked Spinach and Cheese Egg Casserole is a delicious and satisfying dish perfect for breakfast or brunch. Packed with protein and cheesy goodness, it’s easy to make and can be prepared ahead of time for convenience.
Ingredients
Egg Mixture:
- 10 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup frozen chopped spinach (thawed and drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Greasing:
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- Mix Ingredients: Whisk together eggs and milk. Add cheeses, spinach, spices. Pour mixture into the dish.
- Bake: Bake for 30-35 minutes until set and golden on top. Let cool before serving.
Notes
- You can use fresh spinach instead of frozen—just sauté it first to reduce moisture.
- This casserole can be made ahead and reheated, perfect for meal prep or gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 225mg
