Eggs Florentine Breakfast Casserole

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Hi. It’s been awhile, I know.  As is typical when I fall off the map here, I’ve just been swamped at home and at work. And then we went out of town last weekend too. Oh, and we’re also smack dab in the middle of all the end-of-school year madness involving my 11-year-old. Fifth grade is practically over and he’ll be starting middle school next year.

We’ve also been enjoying the final, crazy-cute, Pre-K activities with my little girl. Next, it’s on to Kindergarten for her…and I’m basically an anxiety-filled wreck over these upcoming changes for both kiddos (insert BIG sigh here). But, that’s a topic for another post because it’s Mother’s Day today and I simply refuse to start blubbering all over my laptop! So, today I’m writing about a happy subject… the recipe for this tasty breakfast casserole!

Make ahead meals, like this Eggs Florentine Breakfast Casserole, have been super duper helpful, and actually pretty necessary during these last few weeks for us. We’ve been running around like mad attending meetings and school programs and even though my intentions are good, I just haven’t had as much time or the energy to cook as I normally like to.

This casserole has definitely been one of my favorite things lately. I’ve made it twice and I’ve got absolutely no issue with eating it for breakfast and packing a second slice for lunch. It’s a really satisfying, easy meal and I find the flavors in this dish really comforting.

This Eggs Florentine Breakfast Casserole is also great menu choice for a weekend breakfast with family or a brunch date with friends. It’s also a perfect, low-carb recipe, if that quality in a meal matters to you.

I should note here that I’m kind of a spinach fanatic, so I use two packages of frozen spinach in this casserole. But, if you want to use less, you can make this casserole with a single 10-ounce package of chopped spinach and add in another two eggs to fill up the space in the baking dish, that’ll work too.

This is a terrifically adaptable recipe and you could even substitute 1/2- 3/4 cup crumbled, cooked breakfast sausage in place of the bacon. Or you could just leave out the breakfast meat and it becomes a vegetarian breakfast casserole. Anyhoo, I’m certain you see where I’m going with this! Enjoy your breakfast, y’all!

If you don’t have one already, here’s a link to purchase a Pyrex 2 quart oblong (11×7 inch) baking dish with a cover, just like the one I use in this post! –>

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Eggs Florentine Breakfast Casserole                         printable recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings:  8


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup sweet onion, finely chopped
  • 1 cup button mushrooms, coarsely chopped
  • 2 packages (10 oz) frozen chopped spinach, thawed and squeezed dry
  • 6 pieces crispy cooked bacon, crumbled
  • 1/4 teaspoon salt
  • 7 large eggs 
  • 3/4 cup milk
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 cup small curd cottage cheese
  • 1 cup sharp cheddar cheese, grated 
  • paprika, to sprinkle on top


1.  Pre-heat the oven to 350Β°. Prepare an 11×7 inch baking dish with non-stick cooking spray and set it aside.  Heat the oil and butter in a large skillet. Add the onions and chopped mushrooms to the skillet and cook until tender. Add in the chopped spinach, the crumbled bacon and 1/4 tsp salt. Cook for and additional 2 minutes or until all vegetables and the bacon bits are warm. Spread spinach mixture evenly into the bottom of the prepared baking dish. 
2. Break the eggs into a  medium-size bowl and whisk them with milk until well-blended. Mix in all spices, the cottage cheese and 1/3 cup of the grated sharp cheddar (reserve the rest for the top of casserole).
3. Pour the egg mixture evenly over the spinach mixture in the baking dish. Top with remaining grated cheddar cheese and sprinkle the top of casserole lightly with paprika.  Bake for 25- 30 minutes or until casserole appears firm and done. 
4. Cool casserole on a rack for 15- 20 minutes. Serve warm and enjoy!
Note: If you are making this to last a few days, allow casserole to cool completely. Cover baking dish with plastic wrap. Keep it in the fridge for up to 4 days (if it even lasts that long!).


  1. Thank you, Grace! πŸ™‚

  2. Hi Susan, thank you!

  3. nice way to get some greens into a casserole!! this looks delicious and not even the most spinach-averse person could deny it.

  4. When it rains, it pours! I don't think I could have kept a blog when my girls were younger. Way too much going on. Thanks for this delicious-looking casserole! I love spinach in my eggs πŸ™‚

  5. Hi Karen!! Thank you πŸ™‚

  6. I've been extremely busy as well. Your casserole sounds like a tasty treat that I know I would enjoy.

  7. Thank you, John!! I know I truly enjoyed it πŸ™‚

  8. I hope y'all like it, if you try it. Thank you, David!! πŸ™‚

  9. Love breakfast casseroles! And with spinach? Yummy! This looks excellent — thanks.

  10. Mark was just talking the other day about how his mother made a baked eggs Florentine dish… I wonder if it is anything like this. It sounds wonderful and I would definitely use the same amount of spinach!

  11. Thank you, Angie! πŸ™‚

  12. This is great for any meal, Marcelle. Love the combo of flavours!

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