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! –> https://amzn.to/2rGTJNu
Eggs Florentine Breakfast Casserole printable recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
- 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