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
Scale
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
