Name: Spinach Florentine Breakfast Casserole Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 (10-ounce) package frozen chopped spinach, thawed and drained; 1 tablespoon olive oil; 1 medium yellow onion, chopped (about 1 cup); 3 cloves garlic, finely chopped; 1 (8-ounce) container mascarpone cheese; 4 ounces Parmesan cheese, grated on a Microplane; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 10 large eggs; 1 2/3 cups half-and-half; 1/4 teaspoon crushed red pepper; 6 English muffins, split

Jump to Recipe

If you’re on the hunt for a brunch showstopper that’s easy enough for weekdays but elegant enough for special occasions, the Spinach Florentine Breakfast Casserole will quickly win your heart. Packed with velvety mascarpone, nutty Parmesan, flavorful spinach, and tucked between toasty English muffins, each bite delivers pure comfort. This casserole is proof that wholesome ingredients can come together in a dish that’s equal parts hearty, creamy, and full of fresh flavors—the kind of meal that makes you look forward to mornings.

Spinach Florentine Breakfast Casserole Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the simple—but mighty—ingredients that make this dish shine. Every item here brings something essential to the table, whether it’s the soft richness of cheese, the savoriness of sautéed onions and garlic, or the gentle heat from red pepper. Here’s what you’ll need to create the ultimate Spinach Florentine Breakfast Casserole:

Frozen chopped spinach: Squeezing out all the liquid ensures your casserole stays creamy, not watery.
Olive oil: Adds a light, fragrant base for sautéing the veggies and helps prevent sticking.
Yellow onion: Brings natural sweetness and depth to the spinach layer.
Garlic: Infuses the filling with that kiss of aromatic flavor you crave in a Florentine dish.
Mascarpone cheese: Delivers a rich, creamy texture, blending beautifully with the spinach.
Parmesan cheese: Adds sharp, nutty goodness on every layer—grate it fresh for best results.
Kosher salt: Crucial for enhancing every other flavor in the casserole.
Freshly ground black pepper: A little goes a long way to round out the flavors.
Large eggs: The key to holding everything together and giving the dish structure.
Half-and-half: Luxuriously creamy, it keeps the casserole light and tender.
Crushed red pepper: Just a pinch adds subtle heat and keeps the flavors lively.
English muffins: Their nooks and crannies soak up flavors while staying delightfully chewy.

How to Make Spinach Florentine Breakfast Casserole

Step 1: Prep the Spinach

Start by thawing your frozen chopped spinach. Place it in a clean kitchen towel and squeeze as hard as you can over the sink—really, put some elbow into it! This step is crucial because removing excess moisture prevents your Spinach Florentine Breakfast Casserole from turning out soggy and ensures a rich, creamy filling.

Step 2: Cook the Onion, Garlic, and Spinach

Heat the olive oil in a large skillet over medium-high heat, then add the chopped onion. Sauté until it turns translucent and soft, about 5 minutes. Toss in the garlic and keep cooking until it becomes fragrant, about another 30 seconds. Stir in your squeezed spinach, breaking it apart with a spoon, and cook until it looks dry—about 2 minutes. Let this mixture cool slightly for about 5 minutes before moving forward.

Step 3: Add the Cheese and Seasonings

Reserve roughly 1/4 cup of the savory spinach mixture for later. Then, transfer the rest to a medium mixing bowl. Stir in the mascarpone, half of the Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the cheeses are fully incorporated and everything smells downright irresistible.

Step 4: Assemble the Casserole

In a large bowl, whisk together the eggs, half-and-half, crushed red pepper, the reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Lightly grease a 13×9-inch baking dish. Arrange the bottoms of the English muffins in three neat rows of two. Evenly spread the spinach-mascarpone mixture over the muffins, then crown them with the tops. Pour the egg mixture over the entire dish, pressing gently to help the muffins absorb all that goodness. Finish with the final sprinkle of Parmesan on top.

Step 5: Refrigerate and Rest

Cover your casserole with foil and refrigerate for at least 1 hour—it’s this little rest that allows the English muffins to soak up all the flavors, marrying everything together. If you’re planning ahead, you can let it sit overnight, making your morning extra easy.

Step 6: Bake and Enjoy

Preheat your oven to 350°F. Uncover the casserole and bake for about 45 minutes, until the top gets deliciously golden and the eggs are just set. Let it cool for 10 minutes before slicing—this way, it’ll hold its shape beautifully when served. There you have it: a bubbling, golden Spinach Florentine Breakfast Casserole ready to brighten your morning.

How to Serve Spinach Florentine Breakfast Casserole

Garnishes

Garnishing makes all the difference! Try a sprinkling of extra grated Parmesan or fresh chopped herbs like parsley or chives. A tumble of halved cherry tomatoes adds both color and a sweet tang that brightens each serving of your Spinach Florentine Breakfast Casserole.

Side Dishes

To round out your brunch spread, pair the casserole with a crisp green salad, fresh fruit, or roasted potatoes. A platter of sliced citrus or a simple arugula salad with lemon vinaigrette offers a beautiful contrast to the creamy, savory richness of the main dish.

Creative Ways to Present

Cut the casserole into individual squares and serve on colorful plates for a cheerful brunch look. For a gathering, plate each portion with a quick drizzle of pesto or a bit of spicy tomato salsa for a restaurant-style twist. You can even bake the casserole in mini ramekins for adorable, personalized servings!

Make Ahead and Storage

Storing Leftovers

Leftovers are just as delicious—store any uneaten Spinach Florentine Breakfast Casserole in an airtight container in the refrigerator for up to 4 days. Make sure to let the casserole cool completely before transferring to the fridge to preserve that creamy texture.

Freezing

This casserole freezes beautifully! Wrap cooled portions tightly in plastic wrap and foil, then pop them in a freezer-safe bag for up to two months. Thaw overnight in the refrigerator before reheating to keep flavors and textures at their best.

Reheating

For best results, reheat leftovers in a 350°F oven until warmed through (about 15–20 minutes). In a pinch, the microwave works fine—cover your slice and microwave in 30-second bursts. The casserole stays creamy and flavorful, tasting just as lovely as the day you baked it.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just chop and sauté fresh spinach (about 1 to 1 1/2 pounds), making sure to squeeze out any excess liquid after cooking so your Spinach Florentine Breakfast Casserole isn’t watery.

Do I have to use mascarpone, or can I substitute another cheese?

While mascarpone offers that luxuriously creamy texture, you can substitute with cream cheese or even ricotta in a pinch. The result will still be delicious, just a little less silky.

Can I assemble the casserole a day in advance?

Yes! You can assemble the entire dish the night before and let it rest in the refrigerator. In fact, an overnight soak means even more flavor in every bite—just bake fresh in the morning.

What makes this a “Florentine” breakfast casserole?

The classic combination of spinach and creamy cheese gives this casserole its “Florentine” name, inspired by the culinary traditions of Florence, Italy. The addition of English muffins makes it unique, hearty, and oh-so-satisfying.

Is this Spinach Florentine Breakfast Casserole suitable for vegetarians?

Definitely! There’s no meat in this recipe, and its medley of cheeses, eggs, and spinach makes it a filling, protein-packed option perfect for vegetarians.

Final Thoughts

If you’re looking for a breakfast that brings people together and puts a smile on every face, you simply have to try this Spinach Florentine Breakfast Casserole. It’s easy, make-ahead friendly, and full of vibrant, comforting flavors. Gather your ingredients and let this new classic become a staple in your kitchen!

Spinach Florentine Breakfast Casserole Recipe

★★★★★

5.2 from 20 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Spinach Florentine Breakfast Casserole is a delicious and satisfying morning meal that’s perfect for feeding a crowd or meal prepping for the week. Layers of English muffins, creamy spinach, and cheesy goodness make this a breakfast favorite.

Instructions

Prep the spinach: Place the spinach on a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
Cook the onion, garlic, and spinach: Heat the oil in a large skillet. Add the onion and cook until translucent. Add garlic and spinach, cook until dried out. Set aside to cool.
Add the cheese and season: Combine spinach mixture with mascarpone, Parmesan, salt, and pepper. Set aside.
Assemble the casserole: Whisk eggs, half-and-half, crushed red pepper, reserved spinach mixture, and Parmesan. Layer English muffins, spinach mixture, and egg mixture in a baking dish. Top with Parmesan.
Rest: Cover with foil and refrigerate for 1-12 hours.
Bake and serve: Preheat oven to 350°F. Bake casserole until set and golden brown. Let cool before serving.

Notes

This casserole can be prepared in advance and refrigerated overnight before baking.
Feel free to customize the casserole with additional herbs or vegetables.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Italian