Egg Florentine Breakfast Casserole – Let me paint you a picture. It’s Christmas morning, and the house smells like fresh coffee, cinnamon, and… well, chaos. Kids are darting around in their PJs, wrapping paper is flying everywhere, and I’m in the kitchen trying not to miss the fun. That’s when this Egg Florentine Breakfast Casserole became my hero. It’s everything I needed—a hearty, flavorful dish I could prep ahead of time and just slide into the oven while we enjoyed the gift-opening frenzy. And here’s the thing: this casserole isn’t just for the holidays. Over time, it’s become our go-to for cozy weekend brunches, potlucks, and even lazy weeknight dinners. Plus, it’s super customizable—add some bell peppers here, a sprinkle of chili flakes there, and it’s like a new dish every time. You’ve got to try it.
Why You’ll Love This Egg Florentine Breakfast Casserole Recipe?
- Versatile Meal: Perfect for breakfast, brunch, or even dinner.
- Crowd-Pleasing: Serves a large group with ease, ideal for gatherings or meal prep.
- Rich Yet Balanced: Combines the savory goodness of sausage and cheese with the freshness of spinach.
- Customizable: Add your favorite veggies, swap the meat, or spice it up to suit your taste.
Ingredient Notes:
Every ingredient in this recipe plays a role in creating its magic. Here’s how to make the most of them:
- Sausage: The bulk pork sausage adds a savory richness. For a lighter option, try turkey sausage or a vegetarian alternative.
- Spinach: Frozen spinach is a lifesaver for this dish—just make sure to squeeze out the excess water. Fresh spinach works too but requires a quick sauté.
- Cheese: The mix of Swiss and sharp cheddar creates a perfect balance of creaminess and tang. Don’t have those on hand? Gruyère or Monterey Jack are excellent substitutes.
- Paprika: This isn’t just for looks. That subtle smoky flavor elevates the entire dish.
How To Make Egg Florentine Breakfast Casserole?
- The Prep Work: Preheat your oven to 350°F. Grease a 13×9-inch baking dish, and take a moment to pat yourself on the back—you’re about to create a masterpiece.
- Brown the Sausage: Start by cooking the sausage in a large skillet over medium heat. Break it up into crumbles as it browns, which should take about 6-8 minutes. Once cooked, drain any excess grease and spread the sausage evenly in your prepared baking dish.
- Sauté the Veggies: Using the same skillet (because fewer dishes are always a win), melt the butter over medium heat. Toss in the chopped onion and mushrooms, stirring until they’re tender and fragrant, about 3-5 minutes. Stir in the spinach to evenly combine, then layer this mixture over the sausage in the baking dish.
- Mix the Eggs: In a large bowl, whisk together the eggs and milk until smooth and frothy. Pour this mixture over the sausage and veggies, letting it settle into all the nooks and crannies.
- Cheese, Please: Evenly sprinkle the shredded Swiss and sharp cheddar cheeses over the top. Finish with a light dusting of paprika for that final touch.
- Bake to Perfection: Bake the casserole uncovered for 30-35 minutes, or until the center is set and a thermometer reads 165°F. Let it rest for about 10 minutes before slicing—trust me, the wait is worth it.
Storage Options:
This casserole is the gift that keeps on giving. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or oven for an easy, satisfying meal. For longer storage, freeze portions for up to three months. Thaw overnight in the fridge and reheat when ready.
Variations and Substitutions:
- Vegetarian Twist: Skip the sausage and load up on mushrooms, bell peppers, and zucchini.
- Cheese Swaps: Gruyère, mozzarella, or even pepper jack can switch up the flavor.
- Spice It Up: Add diced jalapeños or a pinch of cayenne for a little heat.
- Meat Alternatives: Try turkey sausage, chicken sausage, or even crispy bacon.
What to Serve with Egg Florentine Breakfast Casserole?
- Fresh Fruit Salad: The sweet and tangy contrast works beautifully with the savory casserole.
- Toast or Biscuits: A buttery slice of bread or biscuit is perfect for scooping up every bite.
- Drinks: Pair with freshly brewed coffee, mimosas, or a light, refreshing juice.
- Side Salad: A crisp green salad with a lemon vinaigrette adds a refreshing balance.
Frequently Asked Questions:
Can I prepare this casserole ahead of time?
Want To Save This Recipe?
Absolutely! Assemble it the night before, cover, and refrigerate. Just add the cheese and paprika before baking fresh in the morning.
Can I freeze the entire casserole?
Yes! Bake it first, let it cool, and freeze in portions. Thaw overnight and reheat in the oven or microwave.
How can I tell if it’s done?
The center should be set, and a thermometer should read 165°F. The cheese on top will also be golden and bubbly.
This Egg Florentine Breakfast Casserole is more than just a recipe—it’s a lifesaver for busy mornings, a hit at brunch gatherings, and a comforting dish to enjoy any day of the week. Try it out and let me know what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Egg Florentine Breakfast Casserole
Ingredients
- 1 pound bulk pork sausage
- 2 tablespoons unsalted butter
- 1 large onion chopped
- 1 cup fresh mushrooms sliced
- 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
- 12 large eggs
- 2 cups 2% milk
- 1 cup shredded Swiss cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon paprika
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish to ensure easy removal of the casserole after baking.
Cook the Sausage:
- In a large skillet over medium heat, cook the pork sausage until no longer pink, approximately 6-8 minutes. Break the sausage into crumbles as it cooks. Once fully cooked, drain any excess grease and transfer the sausage into the prepared baking dish, spreading it evenly.
Prepare the Vegetables:
- Using the same skillet, melt the butter over medium-high heat. Add the chopped onion and sliced mushrooms, stirring frequently, and cook until tender, approximately 3-5 minutes. Incorporate the thawed and drained spinach, mixing well. Evenly distribute the vegetable mixture over the sausage layer in the baking dish.
Mix the Eggs:
- In a large mixing bowl, whisk together the eggs and milk until thoroughly combined. Pour this egg mixture over the sausage and vegetables, ensuring even coverage.
Add the Cheese and Paprika:
- Sprinkle the shredded Swiss and sharp cheddar cheeses over the top. Finish with a light dusting of paprika for added flavor and presentation.
Bake:
- Place the dish in the preheated oven and bake, uncovered, for 30-35 minutes, or until the center is set and a thermometer inserted into the center reads 165°F. Allow the casserole to stand for 10 minutes before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
