Description
This Spinach Egg Casserole is a delightful, easy-to-make breakfast meal prep recipe featuring a creamy egg custard base loaded with sautéed spinach, onions, garlic, and a blend of cheeses. Enhanced with sun-dried tomatoes, fresh herbs, crumbled feta, and bacon, this dish bakes to golden perfection, providing a hearty, nutritious, and satisfying start to your day.
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)
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 the baking dish
Instructions
- Prepare Your Kitchen Canvas: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Using butter not only prevents sticking but also adds subtle richness to the casserole’s flavor. A glass dish is recommended if you want to watch the beautiful golden edges as it bakes.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 4-5 minutes until it becomes translucent and fragrant. Properly softened onions will meld into the casserole without adding crunch.
- Wilt the Spinach: Add the minced garlic to the skillet and cook for about 30 seconds until aromatic. Then add the chopped spinach in batches, allowing each handful to wilt before adding more. Season with a pinch of salt and pepper while cooking. The spinach will reduce significantly in volume.
- Create the Egg Base: In a large mixing bowl, whisk together the 12 large eggs, 1 cup of whole milk (or almond milk), remaining salt, pepper, and optional nutmeg until the mixture is smooth and frothy. This custard-like base will hold the casserole together.
- Assemble the Masterpiece: Spread the cooked spinach, onion, and garlic mixture evenly at the bottom of the prepared baking dish. Sprinkle most of the shredded cheese over the spinach, reserving about ½ cup for topping. Pour the egg mixture slowly over everything, ensuring it settles into all the spaces. Top with remaining shredded cheese, fresh herbs, crumbled feta, chopped sun-dried tomatoes, and crumbled cooked bacon strips.
- Bake to Golden Perfection: Place the assembled casserole into the preheated oven. Bake for 35-40 minutes until the center is set and the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean. The edges should be slightly puffed and pulling away from the sides.
Notes
- You can substitute whole milk with unsweetened almond milk for a lighter casserole.
- Feel free to use different cheeses like cheddar, Gruyère, or mozzarella based on your preference.
- Fresh herbs such as chives, parsley, or dill add brightness and fresh flavor.
- Omitting bacon makes this dish more vegetarian-friendly.
- To make this dish ahead, prepare the casserole fully and refrigerate overnight before baking.
- Use a glass baking dish to monitor browning and cooking progress during baking.
