If you love the idea of creamy, cheesy eggs packed with nutritious greens, then this Baked Spinach and Cheese Egg Casserole Recipe is about to become your new breakfast obsession. It’s a delightful harmony of fluffy eggs, melty cheddar and mozzarella, and vibrant spinach, all baked to golden perfection. This dish effortlessly balances comforting flavors and wholesome ingredients, making it a versatile meal that works well for breakfast, brunch, or even a light dinner. Trust me, once you try this casserole, it will be the star of your morning routine or your next weekend get-together.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role: eggs create the perfect custard base, cheeses add richness and a gooey texture, while spinach brings fresh color and nutrients. The spices gently elevate the dish without overpowering it, guaranteeing every bite is balanced and satisfying.
- 10 large eggs: The heart of the casserole, giving it structure and a light, fluffy texture.
- 1 cup whole milk: Adds creaminess that makes the casserole tender and smooth.
- 1 cup shredded cheddar cheese: Brings sharp, tangy flavor and a wonderful melt.
- 1 cup shredded mozzarella cheese: Provides gooey stretchiness and milder richness.
- 1 cup frozen chopped spinach (thawed and drained): Adds vibrant green color and a subtle earthy taste; make sure to drain well to avoid sogginess.
- 1/2 teaspoon garlic powder: Infuses a gentle garlic aroma that complements the cheeses.
- 1/2 teaspoon onion powder: Adds depth and a touch of sweetness to the flavor profile.
- 1/2 teaspoon salt: Essential for enhancing all the flavors harmoniously.
- 1/4 teaspoon black pepper: Gives a mild spicy note to balance the richness.
- 1 tablespoon olive oil (for greasing): Prevents sticking and adds a subtle fruity note to the crust.
How to Make Baked Spinach and Cheese Egg Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. This simple step ensures your casserole won’t stick and helps create a beautifully browned edge that’s delightfully crisp.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, vigorously whisk together the eggs and whole milk until you get a smooth, uniform mixture. This is the foundation of your casserole, so make sure it’s well combined for that perfect custardy texture.
Step 3: Add Cheese, Spinach, and Seasonings
Stir in the shredded cheddar and mozzarella cheeses, the thawed and drained spinach, garlic powder, onion powder, salt, and black pepper. Mixing the ingredients thoroughly ensures every slice has that wonderful balance of cheesy, savory, and green goodness.
Step 4: Bake Until Set and Golden
Pour the egg mixture evenly into the prepared baking dish and give it a gentle shake or tap to level it out. Bake in the preheated oven for 30 to 35 minutes. You’ll know it’s ready when the center is set and the top turns a lovely light golden brown.
Step 5: Rest Before Serving
Once out of the oven, let the casserole cool for a few minutes. This resting time helps it firm up slightly, making it easier to slice and serve while the flavors settle beautifully.
How to Serve Baked Spinach and Cheese Egg Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of color and fresh herbal notes that brighten the rich eggs and cheese. For extra flair, consider a dusting of smoked paprika or a few cherry tomato halves on top. These simple touches bring both visual appeal and a flavor kick.
Side Dishes
This casserole pairs wonderfully with crisp, fresh fruit salad for a refreshing contrast, or a side of roasted crispy potatoes to keep the meal hearty. A light mixed green salad with lemon vinaigrette also complements the richness of the dish, creating a well-rounded plate.
Creative Ways to Present
For a brunch gathering, serve the Baked Spinach and Cheese Egg Casserole Recipe in individual ramekins for a personal touch. Alternatively, cut into squares and place on toasted English muffins with a dollop of sour cream or avocado slices. This not only looks inviting but also adds layers of texture and flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the casserole tightly with plastic wrap or store in an airtight container in the fridge. It will keep well for up to 3 days, giving you an easy, protein-packed breakfast option ready to go.
Freezing
This casserole freezes beautifully. Cut into portions and wrap each piece tightly in foil or plastic wrap, then place in a freezer bag. It can be frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat individual slices in the microwave for about 1 to 2 minutes until warmed through. For best texture, warming in a 350°F oven for 10-15 minutes helps maintain the casserole’s crispy edges and creamy center.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to sauté fresh spinach first to reduce moisture, which helps prevent the casserole from becoming watery.
What cheeses work best in this casserole?
Cheddar and mozzarella are ideal for flavor and meltability, but feel free to experiment with Monterey Jack, Swiss, or even feta for a twist.
Is this recipe gluten-free?
Yes! This recipe naturally contains no gluten, making it suitable for those with gluten sensitivities or celiac disease.
Can I add other vegetables?
Definitely! Diced bell peppers, mushrooms, or tomatoes can be mixed in for extra flavor and nutrition.
How long will this casserole keep in the fridge?
Stored properly in an airtight container, it stays fresh for up to 3 days.
Final Thoughts
There is something incredibly comforting and satisfying about this Baked Spinach and Cheese Egg Casserole Recipe. It’s simple enough for weekday mornings but special enough to impress brunch guests. With hearty eggs, vibrant spinach, and melty cheese, it’s a dish that warms you from the inside out. I can’t encourage you enough to give it a try—once you do, it might just become a beloved staple in your kitchen too!
Print
Baked Spinach and Cheese Egg Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Baked Spinach and Cheese Egg Casserole is a delicious and hearty breakfast dish packed with protein and nutrients. Featuring a creamy blend of eggs, cheddar, and mozzarella cheeses combined with nutritious spinach and subtle seasonings, it bakes into a golden, fluffy casserole perfect for brunch or meal prep. This gluten-free and vegetarian-friendly recipe is easy to prepare, wholesome, and satisfying for any morning occasion.
Ingredients
Egg Mixture
- 10 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup frozen chopped spinach (thawed and drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Greasing
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent the casserole from sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the eggs and whole milk until the mixture is smooth and fully combined, creating a uniform base.
- Add Cheese and Spinach: Stir in the shredded cheddar and mozzarella cheeses along with the thawed and well-drained chopped spinach to evenly distribute the ingredients.
- Season Mixture: Add garlic powder, onion powder, salt, and black pepper to the egg and cheese mixture. Stir thoroughly to combine all seasonings uniformly.
- Pour and Spread: Pour the entire egg mixture into the greased baking dish and spread it evenly to ensure consistent baking.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The casserole is done when the center is set and the top turns lightly golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes. Slice into 8 portions and serve warm.
Notes
- You can substitute fresh spinach for frozen; just sauté it first to remove excess moisture and prevent sogginess.
- This casserole can be prepared ahead of time and reheated, making it ideal for meal prep or brunch gatherings.
