Easy Spinach Breakfast Casserole Recipes

EASY SPINACH CASSEROLE

Steps:

• Thaw spinach and squeeze out water. Soften cream cheese.
• In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
• Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

SPINACH BREAKFAST CASSEROLE!

Steps:

• Preheat oven to 325.
• In a large mixing bowl combine eggs, milk, mustard, and salt; stir well.
• Spread 1/2 of bread cubes evenly in the bottom of a greased 9x13 pan.
• Sprinkle with 1/2 of veggies, ham, and cheese over bread.
• Repeat layering using the remainder of the ingredients(not eggs yet).
• Now- pour egg mixture slowly and evenly over casserole
• Bake for 55-60 minutes or until your eggs are set.
• Serve with a fruit salad for a beautiful brunch!

EASY SPINACH BREAKFAST CASSEROLE

Steps:

• Spread croutons in a greased 9x13 pan, top with browned and drained spicy sausage.
• Whisk milk and eggs together, stir in remaining ingredients.
• Pour egg mixture over sausage and croutons, cover and refrigerate overnight.
• Bake at 325 for 50-55 minutes or until set and golden on top.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

MOZZARELLA & SPINACH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.