Baked Spinach and Cheese Egg Casserole

If you’re on the hunt for a cozy, protein-packed breakfast that feels both wholesome and indulgent, this Baked Spinach and Cheese Egg Casserole is about to become your new morning go-to. It’s warm, fluffy, cheesy, and just the right amount of hearty thanks to the leafy spinach folded into every bite. Whether you’re feeding a brunch crowd or doing meal prep for the week, trust me—this casserole makes mornings feel a whole lot more delicious.

Why You’ll Love Baked Spinach and Cheese Egg Casserole

This isn’t just your average egg bake—here’s why it stands out:

Make-Ahead Friendly: Assemble it the night before and just pop it in the oven in the morning. Talk about a low-stress breakfast!

Packed with Protein: Eggs, cheese, and spinach make this filling and energizing.

Simple Ingredients: You likely have everything on hand—nothing fancy or hard to find here.

Customizable: Add mushrooms, onions, or cooked sausage if you’re feeling extra.

Great for a Crowd: Easily doubles (or triples) for family gatherings, holidays, or brunch parties.

Ingredients in Baked Spinach and Cheese Egg Casserole

Let’s break down the magic:

Eggs: The base of the casserole, making it rich and fluffy.

Spinach: Adds color, nutrients, and a slightly earthy flavor that balances the richness.

Cheese: Cheddar, mozzarella, or even feta bring that gooey, melty goodness.

Milk: Helps keep the eggs light and tender as they bake.

Salt and Pepper: To season everything perfectly.

Optional Veggies: Sautéed onions, bell peppers, or mushrooms add extra texture and flavor.

Optional Protein: Crumbled bacon or sausage if you want a heartier version.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking!

Preheat Your Oven

Set your oven to 375°F (190°C) and lightly grease a baking dish.

Sauté the Spinach

In a skillet, cook fresh spinach until wilted, or thaw and drain frozen spinach well to remove excess moisture.

Whisk the Eggs

In a large bowl, whisk together eggs, milk, salt, and pepper until smooth.

Add Cheese and Spinach

Stir in the cooked spinach and shredded cheese. Mix until everything is evenly combined.

Pour and Bake

Pour the mixture into your prepared baking dish. Bake for 30–35 minutes or until the center is set and the top is golden.

Cool and Slice

Let it rest for 5 minutes before slicing. This helps the casserole hold its shape when serving.

Serve and Enjoy

Cut into squares and serve warm! It’s great on its own or paired with toast, fruit, or a fresh salad.

Nutrition Facts

Servings: 6
Calories per serving: Approx. 220

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

How to Serve Baked Spinach and Cheese Egg Casserole

There are so many tasty ways to enjoy this dish:

• With Toast or English Muffins: A classic breakfast combo.
• With a Fresh Side Salad: Makes it a light and balanced brunch or lunch.
• On the Go: Cut into squares and wrap up for a quick breakfast.
• With Hot Sauce or Salsa: For a little morning heat and extra flavor.
• Brunch Spread: Serve with fruit salad, muffins, and coffee for a full spread.

Additional Tips

• Use fresh or frozen spinach: Both work well—just make sure frozen is drained thoroughly.
• Grease the pan well: This prevents sticking and helps with easy slicing.
• Let it rest after baking: It’ll be easier to cut and serve.
• Double the recipe: Great for meal prep or a larger group.
• Add fresh herbs: A little parsley or chives go a long way in boosting flavor.

FAQ Section

Q1: Can I use frozen spinach?
A1: Yes! Just thaw it completely and squeeze out all the moisture before adding it in.

Q2: What kind of cheese works best?
A2: Cheddar and mozzarella are classics, but Swiss, Monterey Jack, or feta are also delicious options.

Q3: Can I add meat to this casserole?
A3: Absolutely! Cooked bacon, sausage, or diced ham are great add-ins.

Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.

Q5: Can I freeze it?
A5: Yes! Bake it first, cool completely, then freeze. Reheat individual slices as needed.

Q6: Can I make it dairy-free?
A6: Yes, use non-dairy milk and a plant-based cheese or skip the cheese altogether.

Q7: Can I prep this the night before?
A7: For sure! Assemble everything, cover, refrigerate, and bake fresh in the morning.

Q8: What size baking dish should I use?
A8: An 8×8 or 9×9-inch dish works well for this recipe. Double it for a 9×13-inch pan.

Q9: How do I know it’s fully cooked?
A9: The center should be set, not jiggly, and a knife inserted in the middle should come out clean.

Q10: Can I serve this cold?
A10: You can! It’s tasty chilled, especially if you’re packing it for lunch or a picnic.

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This Baked Spinach and Cheese Egg Casserole is a feel-good, foolproof recipe that’s as versatile as it is tasty. Whip it up once, and it just might become your breakfast MVP.

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