The Breakfast Casserole with Spinach and Cheese is a hearty, wholesome dish that brings comfort and nutrition together in every bite. This baked breakfast features fluffy eggs, tender spinach, gooey melted cheese, and just the right touch of creaminess — making it a perfect morning meal for families, brunch gatherings, or meal prep.

Whether you’re serving a crowd or looking for something satisfying to reheat during the week, this casserole is both elegant and easy.

Why I Love This Recipe

I love this recipe because it’s simple, versatile, and packed with flavor. The combination of eggs, spinach, and cheese gives a lovely balance of creamy texture and savory goodness, while the golden top and fluffy interior make it irresistible.

It’s also a great way to sneak in vegetables early in the day. Plus, it reheats beautifully, so you can enjoy a comforting breakfast without cooking every morning.

Why It’s a Must-Try Dish

This breakfast casserole is a must-try because it’s the perfect blend of convenience and deliciousness. It can be prepped ahead of time, baked fresh in the morning, or reheated during the week.

It’s customizable — you can add proteins, vegetables, or different cheeses — and it’s a crowd-pleaser at any brunch table.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Servings and Nutrition

Servings: 6–8 servings
Calories per Serving: Approx. 280–320 kcal

Cuisine and Course

Cuisine: American
Course: Breakfast / Brunch

Ingredients

For the Casserole:

1 tbsp olive oil or butter
1 small onion, finely chopped
2 cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)
8 large eggs
½ cup milk (whole or low-fat)
½ cup heavy cream (optional for extra richness)
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Swiss cheese
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp nutmeg (optional, complements spinach beautifully)

Optional Add-ins:

½ cup diced bell peppers or mushrooms
¼ cup cooked bacon bits or diced ham
¼ cup grated parmesan for topping

Simple Cooking Directions

Sauté spinach and onion.
Whisk eggs, milk, and cream with seasonings.
Combine veggies and cheese, pour into a baking dish.
Bake until golden and set.

Step-by-Step Preparation Method

Step 1: Preheat and Prepare the Dish

Preheat your oven to 375°F (190°C).
Grease a 9×9-inch or 8×10-inch baking dish with butter or oil.

Step 2: Cook the Spinach and Onion

Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté until translucent (about 3 minutes).
Add spinach and cook until wilted. If using frozen spinach, ensure all excess moisture is removed. Remove from heat and let it cool slightly.

Step 3: Mix the Egg Base

In a large mixing bowl, whisk together eggs, milk, and cream.
Season with salt, pepper, garlic powder, and nutmeg.

Step 4: Combine Everything

Add the sautéed spinach mixture and shredded cheeses to the egg mixture. Stir gently to combine.

Step 5: Assemble and Bake

Pour the mixture into the prepared baking dish.
Sprinkle a bit of extra cheese on top if desired.
Bake for 35–40 minutes, or until the top is golden and the center is set (a knife inserted should come out clean).

Step 6: Rest and Slice

Let the casserole cool for about 5–10 minutes before slicing. This helps it set for neat servings.

How to Serve

Serve warm slices of this breakfast casserole with:

Fresh fruit salad or orange slices
Toast or English muffins
A dollop of sour cream or salsa on top for extra flavor

It’s perfect for brunch spreads, holiday breakfasts, or make-ahead weekday meals.

Additional Recipe Tips

Use freshly grated cheese — it melts more smoothly than pre-shredded.
Let the casserole rest before cutting to avoid crumbling.
Drain all excess water from spinach to prevent a soggy texture.
You can assemble it the night before and bake in the morning.

Variations

Meat Lover’s Version: Add cooked sausage, bacon, or diced ham.
Veggie Deluxe: Add roasted red peppers, mushrooms, or zucchini.
Cheese Variations: Try feta, goat cheese, or pepper jack for different flavors.
Low-Fat Version: Use only egg whites and skim milk for a lighter dish.

Freezing and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap, then foil.
Reheat: Microwave or warm in the oven at 350°F for 10 minutes until heated through.

Special Equipment Needed

9×9-inch or 8×10-inch baking dish
Large mixing bowl
Whisk
Non-stick skillet
Oven mitts

FAQ

Q1: Can I make this casserole the night before?
Yes! Assemble it, cover, and refrigerate overnight. Bake fresh in the morning.

Q2: Can I use frozen spinach?
Definitely. Just thaw completely and squeeze out all water before adding.

Q3: How do I know when it’s done?
The center should be firm, not jiggly. A knife inserted in the middle should come out clean.

Q4: Can I use plant-based milk?
Yes — almond or oat milk works well, but the casserole will be slightly less creamy.

Conclusion

The Breakfast Casserole with Spinach and Cheese is everything you want in a morning meal — hearty, flavorful, and comforting. It’s a dish that brings everyone to the table and keeps them coming back for seconds. Perfect for busy mornings, brunches, or lazy weekends, this casserole delivers the taste of home-cooked love in every bite. Once you try it, it’ll become a staple in your breakfast rotation!