Description
This Delicious Spinach Florentine Breakfast Casserole is a savory and satisfying dish perfect for a hearty brunch or breakfast gathering. Layers of sautéed spinach and onions mixed with creamy mascarpone, Parmesan cheese, and a spiced egg custard soak into toasted English muffins, then baked to golden perfection. The casserole offers a balanced blend of flavors and textures, making it a crowd-pleaser that can be prepared ahead and baked fresh.
Ingredients
Scale
Vegetables and Aromatics
- 16 ounces frozen chopped spinach (thawed)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
Cheeses and Dairy
- 8 ounces mascarpone cheese
- 1 cup Parmesan cheese (divided)
- 1 cup half-and-half
Egg Mixture
- 6 large eggs
- 0.25 teaspoon crushed red pepper
- 2 teaspoons kosher salt (divided)
- 0.5 teaspoon freshly ground black pepper (divided)
Baking Base and Oils
- 6 whole English muffins (split)
- 3 tablespoons olive oil (2 tablespoons for sautéing, 1 tablespoon for greasing)
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 of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the spinach and cook until dried out, approximately 2 minutes. Allow the mixture to cool for about 5 minutes.
- Prepare Spinach Mixture: Reserve 1/4 cup of the cooked spinach mixture. 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.
- Make Egg Mixture: In a large bowl, whisk together the eggs, half-and-half, crushed red pepper, the reserved 1/4 cup spinach mixture, 1/4 cup Parmesan cheese, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until fully combined.
- Assemble 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.
- Pour Egg Mixture: Pour the egg mixture evenly over the casserole, gently pressing down so the English muffins are submerged. Sprinkle the remaining 1/4 cup Parmesan cheese on top.
- Chill: Cover the dish tightly with foil and refrigerate for at least 1 hour or up to 12 hours. This step allows the flavors to meld and the bread to soak up the custard.
- Bake: Preheat the oven to 350°F (175°C). Remove the foil and bake the casserole uncovered until it is just set and the top is golden brown, about 45 minutes.
- Cool and Serve: Let the casserole cool for 10 minutes before slicing and serving. This resting time allows it to firm up for easier serving.
Notes
- Make sure to squeeze all excess moisture from the spinach to prevent a soggy casserole.
- Feel free to substitute the English muffins with crusty bread of your choice for texture variation.
- For a spicier kick, increase the crushed red pepper slightly or add a pinch of cayenne.
- This casserole can be prepared the night before for easy morning baking.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
