If you’re searching for a cozy, crowd-pleasing breakfast or brunch option, the Baked Spinach and Cheese Egg Casserole is the answer you’ve been waiting for. This hearty dish combines fluffy eggs, creamy cheeses, and vibrant spinach into a savory, golden casserole that’s as easy to make as it is delicious to eat. It’s perfect for family gatherings, meal prep, or anytime you want to start your day with something satisfying, flavorful, and just a little bit special.
Ingredients You’ll Need
The beauty of this Baked Spinach and Cheese Egg Casserole is its simplicity. Each ingredient is carefully chosen to deliver the right balance of richness, texture, and color, making every bite memorable.
- 8 large eggs: The backbone of the casserole, creating a protein-rich, fluffy base that holds everything together.
- 1 cup whole milk: Adds creaminess and helps keep the eggs tender and moist.
- 1 cup shredded cheddar cheese: Provides sharp, tangy flavor and gorgeous melt-in-your-mouth pockets.
- ½ cup shredded mozzarella cheese: Lends a mild, gooey stretchiness and balances the cheddar.
- 1 (10 oz) package frozen chopped spinach (thawed and squeezed dry): Delivers earthy flavor and a pop of green; be sure to remove excess moisture.
- ½ cup diced onion: Adds sweetness and depth, enhancing the overall savory profile.
- ½ teaspoon garlic powder: Infuses the casserole with aromatic warmth and complexity.
- ½ teaspoon salt: Brings all the flavors together without overwhelming them.
- ¼ teaspoon black pepper: Provides a gentle kick and rounds out the seasoning.
- Optional: ¼ teaspoon crushed red pepper flakes: Adds a subtle heat for those who love a little extra zing.
How to Make Baked Spinach and Cheese Egg Casserole
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F. Lightly grease a 9×9-inch baking dish with butter, oil, or nonstick spray. This ensures your casserole will release easily and gives it a lovely golden crust.
Step 2: Mix Eggs and Milk
In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and slightly frothy. This step is crucial for a light and fluffy Baked Spinach and Cheese Egg Casserole. Take a minute—whisking well now pays off in the finished dish!
Step 3: Add the Cheeses and Spinach
Stir in the shredded cheddar, mozzarella, and the well-drained spinach. Give it a good mix to evenly distribute the cheese and greens throughout the egg mixture. The spinach not only adds color but also a wonderful earthy flavor that balances the richness of the cheese.
Step 4: Add Onion and Seasonings
Toss in the diced onion, garlic powder, salt, black pepper, and optional red pepper flakes. These aromatics and spices give your Baked Spinach and Cheese Egg Casserole a savory depth that makes it irresistible. Make sure everything is well combined for even seasoning in every bite.
Step 5: Assemble and Bake
Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Place the dish in the oven and bake for 30 to 35 minutes, or until the center is set and the top is lightly golden. The aroma wafting from your kitchen will be absolutely mouthwatering!
Step 6: Cool and Serve
Remove the casserole from the oven and let it cool for 5 to 10 minutes. This short rest helps the casserole set, making it easy to slice and serve. Cut into squares and get ready to enjoy the warm, cheesy goodness!
How to Serve Baked Spinach and Cheese Egg Casserole
Garnishes
Sprinkle freshly chopped parsley or chives over the top for a burst of color and a hint of freshness. A little extra shredded cheese or a dollop of sour cream also makes a lovely finishing touch to your Baked Spinach and Cheese Egg Casserole.
Side Dishes
This casserole pairs beautifully with crisp breakfast potatoes, a fresh fruit salad, or a simple mixed greens salad. If you’re hosting a brunch, add some toasted bread or flaky croissants to round out the meal.
Creative Ways to Present
For a fun twist, cut the casserole into bite-sized squares and serve them as appetizers at your next gathering. Or, use a biscuit cutter to create round servings for a more elegant presentation. The Baked Spinach and Cheese Egg Casserole is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Spinach and Cheese Egg Casserole keeps wonderfully in the refrigerator for up to 4 days. Store slices in an airtight container to maintain freshness. It’s perfect for quick breakfasts or lunches all week long.
Freezing
If you want to save portions for later, wrap individual pieces tightly in plastic wrap and place them in a freezer bag. The casserole freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm slices in the microwave for about 1–2 minutes, or in a 350°F oven until heated through. The flavors stay vibrant and the texture remains pleasantly fluffy, making leftovers every bit as enjoyable as the first serving.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté fresh spinach until wilted, then drain and chop before adding it to the casserole. You’ll need about 4 cups of fresh spinach to replace the 10-ounce package of frozen.
Can I add meat to the casserole?
Yes! Feel free to stir in cooked bacon, sausage, or ham for a heartier dish. It’s a great way to customize your Baked Spinach and Cheese Egg Casserole to suit your tastes or use up leftovers.
Is this casserole gluten-free?
It is! There are no grains or flour in the recipe, so it’s naturally gluten-free, making it perfect for those with dietary restrictions.
Can I make this casserole ahead of time?
Definitely. Assemble the casserole the night before, cover, and refrigerate. In the morning, pop it in the oven and bake as directed for a stress-free breakfast or brunch.
What’s the best way to squeeze water out of frozen spinach?
Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink. Removing as much water as possible prevents a soggy casserole.
Final Thoughts
If you’re ready to wow your family or friends (or just treat yourself!) with a breakfast that’s equal parts easy and delicious, you can’t go wrong with Baked Spinach and Cheese Egg Casserole. Give it a try and enjoy every cheesy, wholesome bite—you might just discover your new favorite way to start the day!
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Baked Spinach and Cheese Egg Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Baked Spinach and Cheese Egg Casserole is a hearty and delicious breakfast or brunch dish combining fluffy eggs, melted cheddar and mozzarella cheeses, and nutritious spinach. Perfectly seasoned and baked to golden perfection, it’s an easy, make-ahead meal that’s rich in protein and packed with flavors suitable for vegetarians and those following a gluten-free diet.
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup whole milk
Cheeses
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Vegetables & Seasonings
- 1 (10 oz) package frozen chopped spinach (thawed and squeezed dry)
- ½ cup diced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the 8 large eggs and 1 cup of whole milk until the mixture is smooth and homogenous, ensuring a fluffy texture.
- Add Cheeses and Vegetables: Stir in 1 cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, the thawed and squeezed dry frozen spinach, ½ cup diced onion, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and the optional ¼ teaspoon crushed red pepper flakes for a subtle kick.
- Transfer to Baking Dish: Pour the well-mixed egg and vegetable mixture evenly into the prepared 9×9-inch baking dish, spreading it out to ensure uniform cooking.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the center is fully set and the top turns lightly golden brown, indicating it is cooked through.
- Cool and Serve: Allow the casserole to cool for 5 to 10 minutes before slicing. This resting time helps the casserole set further and makes it easier to serve.
Notes
- Fresh spinach can be used instead of frozen, but it should be sautéed and drained to remove excess moisture.
- For a heartier dish, consider adding cooked bacon or sausage pieces to the mixture before baking.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and can be easily reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 215mg
