Description
There’s something magical about waking up to the aroma of a warm, home-cooked breakfast waiting in your refrigerator, ready to be reheated and devoured. This spinach egg casserole transforms busy mornings into moments of culinary satisfaction, combining the earthy richness of fresh spinach with fluffy, protein-packed eggs in one convenient dish.
Ingredients
Base Ingredients:
- 12 large eggs
- 1 cup whole milk (or unsweetened almond milk for lighter option)
- 5 cups fresh baby spinach, roughly chopped
- 1½ cups shredded cheese (cheddar, Gruyère, or mozzarella work beautifully)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Flavor Enhancers:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but adds wonderful warmth)
- 2 tablespoons fresh herbs (chives, parsley, or dill)
Optional Add-ins:
- ½ cup sun-dried tomatoes, chopped
- ¼ cup crumbled feta cheese
- 2 strips cooked bacon, crumbled
Substitution Notes: For dairy-free versions, use coconut milk and nutritional yeast instead of regular milk and cheese. Frozen spinach works too – just thaw and squeeze out excess moisture first.
Instructions
Preheat your oven to 375°F and generously butter a 9×13 inch baking dish. The butter isn’t just for preventing sticking – it adds a subtle richness that enhances the overall flavor. If you’re feeling fancy, use a glass dish so you can watch the beautiful golden edges form as it bakes.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes translucent and fragrant. The key here is patience – properly softened onions will melt into the casserole, while undercooked ones will add unwanted crunch.
Add minced garlic to the skillet and cook for another 30 seconds until aromatic. Then add the chopped spinach in batches, allowing each handful to wilt before adding more. Fresh spinach reduces dramatically in volume, so don’t worry if your pan looks overcrowded initially. Season with a pinch of salt and pepper.
In a large mixing bowl, whisk together eggs, milk, remaining salt, pepper, and nutmeg until well combined. The mixture should be smooth and slightly frothy. This is where the magic begins – these eggs will transform into a custard-like base that holds everything together beautifully.
Spread the cooked spinach mixture evenly across the bottom of your prepared baking dish. Sprinkle most of the cheese over the spinach, reserving about ½ cup for the top. Pour the egg mixture slowly over everything, allowing it to settle into all the nooks and crannies. Top with the remaining cheese and fresh herbs.
Place the casserole in the preheated oven and bake for 35-40 minutes, until the center is set and the top is golden brown. You’ll know it’s done when a knife inserted in the center comes out clean, and the edges are slightly puffed and pulling away from the sides.
Nutrition
- Calories: 280-320
- Fat: 20-22g
- Carbohydrates: 6-8g
- Fiber: 2-3g
- Protein: 18-20g