Name: Spinach Florentine Breakfast Casserole Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 10 ounce frozen chopped spinach, thawed and drained; 1 tablespoon olive oil, plus more for greasing; 1 cup yellow onion, chopped; 3 cloves garlic, finely chopped; 8 ounce mascarpone cheese; 4 ounce Parmesan cheese, grated (divided); 2 teaspoons kosher salt (divided); 1 teaspoon black pepper (divided); 10 large eggs; 1.67 cups half-and-half; 0.25 teaspoon crushed red pepper; 6 English muffins, split into halves (bottom and top halves separated into 3 rows of 2 in a 13x9-inch dish)

Ingredients

Main Ingredients

10 ounce frozen chopped spinach, thawed and drained
1 tablespoon olive oil, plus more for greasing
1 cup yellow onion, chopped
3 cloves garlic, finely chopped
8 ounce mascarpone cheese
4 ounce Parmesan cheese, grated (divided)
2 teaspoons kosher salt (divided)
1 teaspoon black pepper (divided)
10 large eggs
1.67 cups half-and-half
0.25 teaspoon crushed red pepper
6 English muffins, split into halves (bottom and top halves separated into 3 rows of 2 in a 13x9-inch dish)

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Instructions

Prepare the Spinach: Place thawed spinach onto a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Set aside.
Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes until translucent. Add garlic and stir frequently for 30 seconds until fragrant.
Cook Spinach Mixture: Stir in the drained spinach into the skillet. Cook while breaking up clumps with a wooden spoon until mixture dries out, about 2 minutes. Remove from heat and let cool about 5 minutes.
Prepare Cheese and Spinach Blend: Reserve 1/4 cup of the spinach mixture. Transfer the rest to a medium bowl. Add mascarpone cheese, 1/2 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir thoroughly to combine. Set aside.
Mix Egg Custard: In a large bowl, whisk together eggs, half-and-half, crushed red pepper, reserved 1/4 cup spinach mixture, 1/4 cup Parmesan, remaining 1 1/2 teaspoons kosher salt, and remaining 1/2 teaspoon black pepper until fully combined.
Assemble Casserole: Lightly grease a 13x9-inch baking dish with olive oil. Arrange the bottom halves of the English muffins in three rows of two. Spread the spinach-mascarpone cheese mixture evenly over the muffins. Place the English muffin top halves over the mixture. Pour the egg custard evenly over the assembled casserole, pressing down gently to submerge the muffins. Sprinkle the remaining 1/4 cup Parmesan on top.
Chill: Cover the casserole with foil and refrigerate for at least 1 hour, or up to 12 hours, to let flavors meld and custard set slightly.
Bake: Preheat oven to 350°F (175°C). Remove foil and bake casserole for about 45 minutes, until the eggs are just set and the tops of the English muffins turn golden brown.
Rest and Serve: Let the casserole cool for 10 minutes before slicing and serving to allow it to firm up for easier portions.

Notes

This casserole can be prepared the day before and refrigerated, making it perfect for entertaining or busy mornings.
Be sure to thoroughly drain the spinach to prevent a watery casserole.
Adjust crushed red pepper to taste based on your preferred spice level.
Using mascarpone cheese adds a creamy, luxurious texture distinct from traditional Florentine dishes.
Leftover casserole can be refrigerated for up to 3 days and reheated gently in the oven.

Author: Maya
Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Breakfast, Brunch, Entree
Method: Baking
Cuisine: American