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Spinach Florentine Breakfast Casserole

Spinach Florentine Breakfast Casserole
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Indulge in a delightful breakfast experience with this Spinach Florentine Breakfast Casserole. This warm and cheesy dish seamlessly blends nutrient-rich spinach with creamy mascarpone, layered between fluffy English muffins. Perfect for brunch gatherings or busy weekday mornings, it’s easy to prepare in advance and bake fresh when you’re ready to serve. The mild flavors and comforting textures make it a hit with family and friends alike, ensuring everyone leaves the table satisfied. Whether you’re hosting a holiday feast or enjoying a cozy morning at home, this casserole is bound to become a staple in your kitchen.

Ingredients

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  • 10-ounce package frozen chopped spinach, thawed and drained
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 8-ounce container mascarpone cheese
  • 4 ounces grated Parmesan cheese
  • 10 large eggs
  • 1 2/3 cups half-and-half
  • 6 English muffins, split

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Squeeze excess moisture from the spinach.
  3. In a skillet, heat olive oil and sauté onion until translucent; add garlic and spinach until dried.
  4. In a bowl, combine the sautéed mixture with mascarpone, half of the Parmesan, salt, and pepper.
  5. In another bowl, whisk together eggs, half-and-half, remaining Parmesan, salt, and pepper.
  6. Grease a baking dish; layer half the muffin halves on the bottom. Spread spinach mixture over them, then top with remaining muffins.
  7. Pour egg mixture over everything and refrigerate for at least one hour (or overnight).
  8. Bake uncovered for about 45 minutes until golden brown.

Nutrition

Find it online: https://kitchenmagichub.com/spinach-florentine-breakfast-casserole/