If you’re on the hunt for a breakfast or brunch that offers rich flavor, easy prep, and a colorful presentation, the Baked Spinach and Cheese Egg Casserole absolutely delivers! This dish brings together fluffy eggs, a trio of melty cheeses, sweet sautéed veggies, and vibrant greens, all in one satisfyingly simple casserole. Whether you’re feeding a crowd or making your week a little easier with leftovers, this casserole has an irresistible savory pull that makes it a go-to favorite in my kitchen.
Ingredients You’ll Need
Every ingredient in this Baked Spinach and Cheese Egg Casserole brings something special—whether it’s a creamy texture, a pop of color, or cheesy richness. These pantry and fridge staples join together to create comforting layers you’ll crave over and over again!
- Eggs: Eight large eggs are your base, creating an airy, protein-packed foundation for the casserole.
- Milk: Half a cup adds creaminess, making the eggs extra tender and light.
- Salt & Black Pepper: Just the right amount wakes up the flavors and ensures balanced seasoning.
- Garlic Powder: For a subtle, savory warmth that pairs perfectly with the spinach and cheese.
- Onion Powder: Rounds out the flavor with gentle sweetness.
- Fresh Baby Spinach, chopped: Two cups provide a burst of leafy green goodness that’s as nutritious as it is pretty.
- Shredded Cheddar Cheese: One cup adds bold cheesy flavor and a gorgeous melt.
- Shredded Mozzarella Cheese: Half a cup melts luxuriously and gives the casserole a gentle stretchiness.
- Grated Parmesan Cheese: Just a little goes a long way for salty, umami depth.
- Diced Onion: Adds a natural sweetness and faint crunch after baking.
- Diced Red Bell Pepper: Half a cup brings brightness, color, and a touch of sweetness.
- Olive Oil: A tablespoon for sautéing ensures your veggies are soft and full of flavor.
How to Make Baked Spinach and Cheese Egg Casserole
Step 1: Preheat and Prep
Before diving into the recipe, set your oven to 375°F (190°C) and give a 9×13-inch baking dish a light greasing. This simple prep guarantees a beautifully cooked casserole that releases easily and cuts into tidy slices every time.
Step 2: Sauté the Vegetables
In a medium skillet, heat the olive oil over medium. Add chopped onion and red bell pepper, cooking for about five minutes until the vegetables turn soft and aromatic. Then, stir in the chopped spinach and sauté just until wilted—a minute or two is perfect! Remove the skillet from the heat and let those glorious veggies cool slightly.
Step 3: Whisk the Egg Mixture
Next, crack the eggs into a large mixing bowl. Pour in the milk and sprinkle with salt, black pepper, garlic powder, and onion powder. Give everything a good whisk until the eggs are fully combined and slightly frothy—this helps make the casserole wonderfully fluffy.
Step 4: Fold in the Cheeses and Veggies
Add your cooked vegetables straight into the egg mixture. Then sprinkle in the shredded cheddar, mozzarella, and parmesan cheeses. Gently stir everything together so every bite of this Baked Spinach and Cheese Egg Casserole features ribbons of cheese and pockets of tender veggies.
Step 5: Assemble and Bake
Pour the entire mixture into the prepared baking dish, spreading it evenly with a spatula. Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is lightly golden and the center is set (a slight jiggle is fine!). Let the casserole cool for about five minutes before slicing—this makes serving a breeze.
How to Serve Baked Spinach and Cheese Egg Casserole
Garnishes
Get playful with your toppings! A sprinkle of extra parmesan, a scattering of fresh chopped parsley, or even some sliced green onions will add that finishing touch to each slice of Baked Spinach and Cheese Egg Casserole. These little extras make the colors pop and provide a burst of fresh flavor.
Side Dishes
Pair this casserole with a simple green salad or fresh fruit for a refreshing contrast. Warm, crusty bread or herbed roasted potatoes also make perfectly cozy companions, turning your meal into a brunch to remember.
Creative Ways to Present
Try serving individual squares on a bed of arugula, or use round biscuit cutters to cut out circles (great for a brunch buffet!). The Baked Spinach and Cheese Egg Casserole can even be tucked into toasted English muffin halves for a delicious breakfast sandwich.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly and store in the fridge for up to four days. Individual slices reheat beautifully, making quick grab-and-go breakfasts or lunches for busy weekdays.
Freezing
If you want to freeze your casserole, let it cool completely, cut into individual servings, and wrap each piece in plastic wrap before placing them in a freezer-safe container. Freeze for up to two months; this keeps them tasting fresh and makes breakfast meal prep ultra-easy!
Reheating
To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or microwave for a minute or two until warmed through. This brings back the lovely texture and melds all those delicious cheesy notes once again.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much liquid as possible before mixing it in. Frozen spinach works perfectly and ensures your Baked Spinach and Cheese Egg Casserole isn’t watery.
What other cheeses can I try in this casserole?
Feel free to experiment! Feta or goat cheese offer a tangy twist, while Monterey Jack or Swiss adds a new depth. Blending different cheeses keeps the casserole exciting and lets you customize flavor profiles.
Is it possible to make this casserole dairy-free?
Yes! You can swap the cheeses for your favorite dairy-free versions and use a non-dairy milk such as almond or oat. The result stays creamy and satisfying, and the casserole bakes up just as beautifully.
How do I know when the casserole is fully cooked?
Check that the center is set and the top is turning golden. If you insert a knife into the center and it comes out clean, your Baked Spinach and Cheese Egg Casserole is ready to enjoy!
Can I assemble this casserole ahead of time?
Definitely! Prep everything the night before and store it covered in the fridge. Pop it in the oven in the morning for a no-fuss, crowd-pleasing brunch that looks and tastes freshly made.
Final Thoughts
If you’re eager to make mornings brighter and meals more memorable, this Baked Spinach and Cheese Egg Casserole is where you start. It’s cozy, colorful, and so versatile—you’ll find yourself making it for everything from Sunday brunches to special holidays. Give it a try, and watch your family and friends come back for seconds!
Print
Baked Spinach and Cheese Egg Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Baked Spinach and Cheese Egg Casserole is a delicious and hearty breakfast or brunch dish that is easy to make and perfect for feeding a crowd. Packed with spinach, three types of cheese, and savory seasonings, it’s a flavorful way to start your day.
Ingredients
Egg Mixture:
- 8 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Filling:
- 2 cups fresh baby spinach, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté onion and red bell pepper in olive oil until softened. Add spinach and cook until wilted.
- Prepare Egg Mixture: In a bowl, whisk eggs with milk, salt, pepper, garlic powder, and onion powder. Stir in cooked vegetables and cheeses.
- Bake: Pour mixture into baking dish and bake for 30–35 minutes until set and golden.
- Serve: Allow to cool for 5 minutes before slicing and serving.
Notes
- This casserole can be prepared ahead and refrigerated overnight.
- Try swapping cheddar for feta cheese for a different flavor.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 225 mg
