Spinach And Egg Breakfast Casserole Recipes

SPINACH AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat oven to Bake at 350 degrees F. (175 degrees C)
• Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
• In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
• Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
• In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
• Whisk whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
• Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
• Place the baking dish on the middle rack in the oven.
• BAKE for 22 to 25 minutes, or until the sides and bottom are golden browns.
• Remove and let it sit for a few minutes. Cut into squares and serve.
• Serves 4 to 6

EGG AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
• Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

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.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 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!

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.