Description
This Baked Spinach and Cheese Egg Casserole is a delicious and hearty breakfast dish featuring a creamy blend of eggs, fresh spinach, and three types of cheese. Perfect for meal prep or a weekend brunch, it’s satisfying, nutritious, and easy to prepare.
Ingredients
Egg Mixture
- 10 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables and Cheese
- 2 cups fresh spinach, chopped
- ½ small onion, finely diced
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Other
- Nonstick cooking spray or butter, for greasing
Instructions
- Preheat and Grease: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix the Eggs and Seasonings: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and fully combined.
- Add Vegetables and Cheese: Stir in the chopped fresh spinach, finely diced onion, shredded mozzarella, cheddar, and grated Parmesan cheeses until everything is evenly distributed.
- Pour and Spread: Pour the egg mixture into the prepared baking dish. Spread it evenly with a spatula to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the top turns a golden brown color.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Slice it into portions and serve warm.
Notes
- You can substitute fresh spinach with frozen spinach; just thaw, drain thoroughly, and squeeze out excess moisture before using.
- For added protein and flavor, consider incorporating cooked bacon or sausage into the casserole.
- Leftovers can be stored and re-heated easily, making this a convenient option for quick breakfasts or lunches.
