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Spinach Florentine Breakfast Casserole
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Impressive make-ahead spinach Florentine casserole - perfect for guests or special occasions. A must-try twist on a classic dish.
Ingredients:
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 tablespoon olive oil, plus more for greasing
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, finely chopped
  • 1 (8-ounce) container mascarpone cheese (about 1 cup)
  • 4 ounces Parmesan cheese, grated on Microplane grater (about 1 cup), divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 10 large eggs
  • 1 2/3 cups half-and-half
  • 1/4 teaspoon crushed red pepper
  • 6 English muffins, split
Instructions:
  • Dry the spinach: Wrap the spinach in a clean kitchen towel and press out excess liquid over the sink. Reserve for later use.
  • Saute the onion, garlic, and spinach: Heat oil in a large skillet over medium-high heat. Cook onion until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Incorporate spinach, cook until dried out, about 2 minutes. Allow to cool for 5 minutes before using.
  • In a medium bowl, combine mascarpone cheese, 1/2 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with the spinach mixture. Set aside 1/4 cup of the mixture for later. Stir until well combined.
  • Prepare the casserole: Combine eggs, half-and-half, crushed red pepper, 1/4 cup spinach mixture, 1/4 cup Parmesan, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl. Grease a 13x9-inch baking dish, then layer the bottom halves of English muffins in three rows of two. Spread spinach-mascarpone mixture evenly, cover with top muffin halves. Pour in the egg mixture and press down on muffins. Sprinkle with remaining Parmesan.
  • Chill: Wrap the dish with foil and let it rest in the refrigerator for 1 to 12 hours.
  • Preheat the oven to 350°F. Bake the uncovered casserole in the preheated oven until the English muffin tops are golden brown and the casserole is just set, about 45 minutes. Allow the casserole to cool for 10 minutes before serving. If you enjoyed this recipe, please consider leaving us a five-star rating and a comment below!

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