There’s nothing like waking up to a warm, savory breakfast that practically makes itself—especially on those mornings when you’re half-asleep and just need something nourishing without the fuss. That’s why this Breakfast Egg and Spinach Casserole has been my go-to for years. It’s the kind of dish that feels indulgent but is secretly packed with good-for-you stuff like fresh spinach and protein-rich eggs. Plus, you can whip it up the night before, pop it in the oven in the morning, and let the magic happen while you sip your coffee. Trust me, it’s a game-changer for busy mornings or lazy weekends alike.
Table of Contents
6-Ingredient Breakfast Egg and Spinach Casserole Recipe
A simple and healthy breakfast casserole with eggs and spinach, perfect for making ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with olive oil.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Stir in chopped spinach and shredded cheese.
- Pour the mixture into the baking dish.
- Bake for 25-30 minutes until set.
- Let it cool slightly before serving.
Notes
- You can use frozen spinach if fresh is not available.
- Store leftovers in the fridge for up to 3 days.
Why You’ll Love This Breakfast Egg and Spinach Casserole
This isn’t just another egg dish—it’s the kind of breakfast that makes mornings brighter. Here’s why:
- Effortless mornings: Prep it the night before, then bake while you get ready. No frantic scrambling needed.
- Packed with goodness: Fresh spinach and protein-rich eggs keep you full and energized.
- Customizable: Swap in your favorite cheese or add extras like mushrooms—it’s forgiving and flexible.
- Weekend or weekday hero: Works for lazy brunches and rushed workdays (leftovers reheat like a dream).
Ingredients for Breakfast Egg and Spinach Casserole
Here’s what you’ll need to make this simple yet satisfying dish—nothing fancy, just good ingredients that work together perfectly:
- 6 large eggs – The star of the show. Fresh eggs give the best texture.
- 1 cup fresh spinach, chopped – Packed with nutrients. (No fresh spinach? Thawed frozen works too—just squeeze out excess water)
- 1/2 cup milk – Whole milk makes it extra creamy, but any kind will do.
- 1/2 teaspoon salt – Just enough to bring out all the flavors.
- 1/4 teaspoon black pepper – A little kick never hurt anyone.
- 1/2 cup shredded cheese – Cheddar is my go-to, but Swiss or mozzarella are delicious too.
- 1 tablespoon olive oil – For greasing the dish so nothing sticks.
That’s it, See? No weird pantry items—just straightforward, wholesome ingredients ready to transform into the easiest breakfast ever. If you are looking for more ways to use spinach, check out this spinach-artichoke-dip-recipe.
How to Make Breakfast Egg and Spinach Casserole
Okay, let’s get to the fun part—making this beauty. Don’t worry, it’s so simple you could probably do it with your eyes half-open (I’ve tested this theory many sleepy mornings). Here’s how it all comes together:
First, heat things up: Preheat your oven to 350°F (175°C). While that’s warming, grab your favorite baking dish—an 8×8-inch square or round pie dish works great. Rub it down with that olive oil so nothing sticks (trust me, skimp here and you’ll regret it later).
Whisk like you mean it: In a big bowl, crack those eggs and pour in the milk. Add the salt and pepper, then whisk until it’s all smooth and slightly frothy. This is where the magic starts—those eggs will puff up beautifully in the oven.
Fold in the greens: Toss in your chopped spinach and shredded cheese. Stir gently—you want everything evenly mixed without overworking it. The spinach will wilt perfectly as it bakes, so don’t worry if it looks like a lot at first.
Bake to golden perfection: Pour the mixture into your prepared dish and slide it into the oven. Set a timer for 25 minutes, but peek at 20—it’s done when the edges are set and the center just barely jiggles. A toothpick should come out clean when poked near the center.
The hardest part: Let it cool for 5 minutes before slicing (I know, the smell will test your patience). This helps it hold its shape when you cut into those gorgeous, spinach-speckled wedges. Then—dig in. You’ve just made the easiest, most satisfying breakfast ever. If you want to save this recipe for later, you can find it on our Pinterest board.
Tips for the Best Breakfast Egg and Spinach Casserole
Want to take your casserole from good to great? Here are my tried-and-true tricks:
- Let it rest: Resist cutting right away. Those 5 minutes of cooling help it set perfectly.
- Cheese choices matter: Sharp cheddar adds punch, while Gruyère makes it fancy. Pre-shredded works, but freshly grated melts smoother.
- Spinach prep: Squeeze frozen spinach dry in a towel—no one wants a soggy casserole.
- Test early: Ovens vary. Check at 20 minutes—overbaked eggs turn rubbery fast.
Little tweaks make all the difference. For other easy breakfast ideas, check out these apple-cinnamon-overnight-oats.
Variations for Your Breakfast Egg and Spinach Casserole
This recipe is like a blank canvas—so easy to tweak. Here are my favorite spins:
- Mushroom lover’s version: Sauté a handful of sliced creminis before mixing them in—earthy and delicious.
- Cheese swap: Try feta for tang or pepper jack for a little heat.
- Meaty twist: Toss in crumbled cooked bacon or diced ham for extra heartiness.
See? One recipe, endless possibilities—just have fun with it. If you are looking for a meaty breakfast option, try our sausage-and-egg-breakfast-rolls-recipe.
Storing and Reheating Your Breakfast Egg and Spinach Casserole
Leftovers? No problem. This casserole keeps beautifully in the fridge for up to 3 days—just cover it tightly with foil or pop it in an airtight container. When you’re ready for round two, reheat individual slices in the microwave for 30-60 seconds or warm the whole dish in a 300°F oven for about 10 minutes. Pro tip: Sprinkle a little extra cheese on top before reheating for that fresh-from-the-oven feel.
Nutritional Information for Breakfast Egg and Spinach Casserole
Here’s the scoop on what you’re getting in each hearty serving (based on the exact ingredients listed):
- Calories: 180
- Protein: 14g (those eggs pack a punch)
- Fat: 12g (the good kind from eggs and olive oil)
- Carbs: 3g (mostly from the milk)
- Fiber: 1g (thank you, spinach)
Remember—these numbers shift if you swap cheeses or add extras like bacon. But no matter how you tweak it, you’re starting your day with a protein-rich, veggie-packed win.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely, Just thaw it first and squeeze out all the extra water in a clean towel—nobody wants a soggy casserole. I do this all the time when fresh spinach isn’t handy.
How long does this egg casserole last in the fridge?
It keeps beautifully for up to 3 days when stored airtight. The spinach might darken a bit, but it still tastes fantastic—just reheat and enjoy.
Can I make this ahead for a healthy morning meal?
You bet, That’s the beauty of it. Mix everything the night before (except baking), cover, and refrigerate. In the morning, just pop it in the oven—breakfast is served while you’re still waking up.
What if I don’t have milk?
No worries, Water works in a pinch, though the texture won’t be quite as creamy. For extra richness, try a splash of half-and-half instead.
Why does mine turn out watery?
Usually means too much liquid from the spinach. Always squeeze frozen spinach dry in a towel, and if using fresh, pat it lightly with a paper towel before chopping.
Share Your Breakfast Egg and Spinach Casserole
I’d love to hear how your casserole turns out. Did you add extra cheese or sneak in some mushrooms? Tag me if you share a photo—nothing makes me happier than seeing your kitchen creations. For more inspiration on what to make for dinner that lasts a few days, check out this what-to-make-for-dinner-that-will-last-a-few-days guide.
