The magic of this Spinach Egg Casserole lies in its versatility and ease of preparation. The combination of fresh spinach, creamy eggs, and gooey cheese creates a comforting dish that’s not only perfect for any time of day but also adaptable to various dietary needs. You can easily customize this casserole by adding your favorite vegetables, meats, or spices, making it a go-to recipe for using up leftovers or creating a nutritious meal on the fly. The best part is that it can be made ahead of time, allowing you to enjoy a hearty breakfast without the morning rush. Simply bake, slice, and serve, and you have a delicious, satisfying meal that everyone will love.
Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large bag (about 10 ounces) fresh spinach, roughly chopped
- 8 large eggs
- 1 cup milk (whole, 2%, or your choice)
- 1 cup shredded cheddar cheese (or any cheese you prefer)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, for added warmth)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup mushrooms, sliced
- Cooking spray or additional butter for greasing
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Prepare the Vegetables: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the Spinach: Add the chopped spinach to the skillet, a handful at a time, and sauté until wilted, about 3-4 minutes. If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture before adding it to the skillet.
- Mix the Egg Base: In a large mixing bowl, whisk together the eggs and milk until well combined. Add in the shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, and nutmeg if using. Mix well.
- Combine the Ingredients: Stir in the sautéed vegetables (onion, garlic, spinach), bell peppers, cherry tomatoes, and mushrooms into the egg mixture. Mix until all ingredients are evenly distributed.
- Assemble the Casserole: Pour the egg and vegetable mixture into the prepared baking dish. Use a spatula to spread it out evenly.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until the eggs are set and the top is lightly golden. A toothpick inserted into the center should come out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before slicing. Serve warm with a side of toast, fresh fruit, or a light salad.
