Description
A flavorful and hearty Spinach Egg Casserole perfect for easy breakfast meal prep, combining fresh baby spinach, cheese, herbs, and savory bacon baked to golden perfection.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 1 cup whole milk (or unsweetened almond milk for a lighter option)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, adds warmth)
Vegetables & Herbs
- 5 cups fresh baby spinach, roughly chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh herbs (chives, parsley, or dill)
- ½ cup sun-dried tomatoes, chopped
Cheeses
- 1½ cups shredded cheese (cheddar, Gruyère, or mozzarella)
- ¼ cup crumbled feta cheese
Other
- 2 tablespoons olive oil
- 2 strips cooked bacon, crumbled
- Butter for greasing baking dish
Instructions
- Prepare Your Kitchen Canvas: Preheat your oven to 375°F (190°C) and generously butter a 9×13 inch baking dish to prevent sticking and add richness.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent and fragrant, softening them to enhance the casserole texture.
- Wilt the Spinach: Add minced garlic to the skillet and cook for 30 seconds until aromatic. Add the chopped spinach in batches, wilting each handful before adding more; season with a pinch of salt and pepper.
- Create the Egg Base: In a large mixing bowl, whisk together eggs, milk, remaining salt, pepper, and nutmeg until smooth and slightly frothy—this will form the custard base.
- Assemble the Masterpiece: Spread the cooked spinach mixture evenly in the prepared baking dish. Sprinkle most of the shredded cheese over the spinach, reserving about ½ cup for topping. Pour the egg mixture over everything, allowing it to settle. Top with remaining cheese and fresh herbs, then sprinkle crumbled feta, sun-dried tomatoes, and cooked bacon evenly on top.
- Bake to Golden Perfection: Bake in the preheated oven for 35-40 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out clean, and the edges will puff slightly and pull away from the sides.
Notes
- Use unsweetened almond milk as a lighter alternative to whole milk.
- Choose your preferred cheese or a combination for varied flavor, such as cheddar for sharpness, Gruyère for nuttiness, or mozzarella for mild creaminess.
- Butter the baking dish well to prevent sticking and add subtle richness.
- Cooking the onions slowly until translucent enhances the casserole’s texture.
- Spinach reduces significantly in volume when wilted, so don’t be alarmed if the pan looks crowded initially.
- Check doneness by inserting a knife in the center; it should come out clean.
- Optional nutmeg adds warmth but can be omitted for a simpler flavor profile.
- This casserole can be made ahead and stored in the fridge for up to 3 days or frozen for meal prep.
