This spinach and egg casserole is a delicious breakfast you will absolutely love! This easy recipe is made with spinach, eggs, cheese and other hearty ingredients.
Egg And Spinach Casserole
As much as I enjoy cooking, I definitely prefer dishes that are quick and easy to prepare, especially when it comes to breakfast foods! I am not a morning person, so cooking anything bright and early is not my forte. Don’t get me wrong, I love to eat breakfast foods, I just want breakfast recipes that require very little thought early in the morning.
Which is why I’m partial to breakfast casseroles. Mix them up the night before, take it out of the fridge in the morning and throw it in the oven. Then, in about an hour, you have a fabulous breakfast/brunch dish that tastes and smells like you’ve been slaving all morning.
I’ve been making this spinach egg casserole recipe for years now, and it is definitely one of my husband’s most requested breakfasts.
How To Make A Spinach & Egg Casserole
- Mix – Melt the butter in a small saucepan
- Stir in the flour, nutmeg and 1/8 teaspoon of both salt & pepper until it is smooth
- Gradually add in the milk
- Bring the mixture to a boil and cook it until it has thickened. This will take about 2 minutes
- Remove the milk mixture from the heat and allow it to cool completely
- In a large skillet, cook the sausage, onion and the rest of the salt & pepper
- Drain the skillet and transfer the rest into the baking dish
- In a large bowl, whisk together the eggs and half and half
- Stir in the feta cheese, spinach and cooled white sauce into the egg mixture
- Pour it over the sausage mixture in the baking pan
- Topping – Toss the breadcrumbs with the butter and sprinkle over the top of the egg casserole and then sprinkle with Parmesan cheese
- Cook – Bake the casserole uncovered at 350 degrees F for about 45 – 50 minutes or until a toothpick comes out clean after inserting it into the center of the casserole
- Cool – Let the spinach egg casserole stand for about 10 minutes before cutting into it and serving
How To Make Spinach Casserole Healthier
This egg casserole can easily be lightened up to make it a healthier breakfast option! Here are a few options to try:
- Use turkey sausage instead of pork
- egg substitute works perfectly fine
- sub your favorite cheeses, if you’re not into feta.
Make Ahead & Storage
Can I Make This Casserole Ahead Of Time – Yes, you definitely can! After you have combined everything into the casserole pan but before adding any of the topping, cover the casserole dish tightly with plastic wrap and then store in the refrigerator overnight. Take the casserole out of the fridge about 30 minutes before baking. Add the topping and then cook according to the directions above.
Can I Freeze This Recipe – Yes, you can bake this egg casserole and then freeze it for later. If you do this, bake it in a disposable casserole pan so you don’t tie up one of your good dishes while it’s in the freezer. Once the casserole has completely cooled, wrap it tightly in plastic wrap and then cover it with aluminum foil before freezing.
You can store it in the freezer for about 2 months. When you’re ready to eat the spinach casserole, let it thaw overnight in the fridge and then bake it at 350 degrees F for about 20 minutes or until it is heated throughout.
How Do I Store Any Leftovers – Simply put any leftover casserole into an airtight container and store it in the fridge. This recipe will stay fresh for about 5-7 days and then you’ll need to toss it.
Other Easy Breakfast Recipes That Use Egg
- Croissant Egg Breakfast Casserole
- Breakfast Enchiladas Recipe
- Easy Eggs Benedict
- Breakfast Biscuit Casserole
- Best Breakfast Burritos
Spinach Egg Casserole Recipe
Let us know if you make this egg casserole by leaving us a comment below, or by tagging us on social media! We always love to see you enjoying one of our recipes!
Spinach Egg Casserole
- 2 tablespoons butter
- 1 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon plus 1/2 teaspoon salt, divided
- 1/8 teaspoon plus 1/4 teaspoon pepper, divided
- 2 cups milk
- 1/2 pound sausage
- 1/2 cup chopped onion
- 12 eggs
- 3 tablespoons half-and-half
- 1 package, 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups crumbled feta cheese
- Melt butter in a small saucepan. Stir in flour, nutmeg, and 1/8 teaspoon each salt and pepper until smooth.
- Gradually add milk. Bring to a boil, and cook until thickened, about 2 minutes.
- Remove from heat and allow to cool completely.Meanwhile, cook sausage, onion, and remaining salt and pepper in a large skillet. Drain; and transfer mixture to a greased 13x9 inch baking dish.
- In a large bowl, whisk together eggs and half-and-half.
- Stir in spinach, feta, and the cooled white sauce. Pour over sausage mixture.
- Cover dish and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking.
- For topping, toss breadcrumbs with the butter and spinkle over the top of the casserole. Sprinkle with parmesan cheese.
- Bake, uncovered, at 350 for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
- Let stand approximately 10 minutes before slicing.
ABOUT THE AUTHOR: Ashley is the creative mom and blogger from Kitchen Meets Girl. She was a monthly contributor to Somewhat Simple in 2013.