Egg And Spinach Casserole
A savory egg and spinach casserole baked with cheese, fresh bread crumbs, and a creamy sauce, perfect for a nutritious breakfast or light brunch for 2 to 3 people.
Ingredients
Instructions
- Pull crumbs from inside of bread and measure, packing lightly. Place in a bowl the melted butter and crumbs, thoroughly mixing with 2 forks.
- Wash fresh spinach several times to thoroughly wash. Drain well and cook in a small amount of water in a covered saucepan until tender.
- When done, drain thoroughly and chop fine.
- Season with 1/2 teaspoon salt and pepper to taste.
- Place spinach in a well buttered casserole or shallow baking dish.
- Make 2 depressions in spinach with a spoon.
- Drop the raw eggs into these depressions.
- Sprinkle eggs slightly with salt and pepper.
- Heat milk and cheese until cheese is melted.
- Season and pour cheese sauce slowly over the eggs and spinach.
- Cover with the buttered bread crumbs and bake in a 375°F oven for about 25 minutes.
- If not browned at this stage, place under broiler to brown and serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or milk when mixing the cheese sauce. If you're out of American cheese, mozzarella can be a good substitute. To enhance the flavor, try adding minced garlic or onion while cooking the spinach. Fresh herbs like parsley or basil can also elevate the dish. This casserole is a great way to use up leftover spinach from other vegetarian recipes.
Serving Suggestions
This casserole is delicious as a standalone dish but pairs beautifully with a light salad or steamed vegetables for a complete meal. Consider serving it alongside a slice of crusty bread or with a side of roasted potatoes for a heartier option. It also makes for a great brunch item, perfect for gatherings or family breakfasts.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F until warmed through, about 15-20 minutes. For best results, avoid microwaving as it can make the eggs rubbery. You can also cover it with foil to maintain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Spinach Casserole contains roughly 421 calories, with 11g protein, 64g carbohydrates, and 13g fat. It is an excellent source of iron (27% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2893mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used and is recommended for better flavor and texture. You’ll need about 1 1/2 pounds of fresh spinach, which should be washed, cooked, and chopped before adding to the casserole. Make sure to drain it well to avoid excess moisture in the dish.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time, as it will be cold from the fridge. This is perfect for planning ahead for busy mornings.
What can I substitute for the eggs if I want a vegan option?
For a vegan version, you can replace the eggs with a mixture of silken tofu or a commercial egg replacer. Use about 1/4 cup of blended silken tofu per egg. This will provide a similar texture and help bind the casserole together, while still allowing you to enjoy the flavor of the spinach and cheese.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).