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- 6 large eggs - 1 cup milk - 2 cups fresh spinach, chopped - 1 cup shredded cheddar cheese - 1 cup diced bell peppers - 1 small onion, finely chopped - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon black pepper - 1 teaspoon olive oil - 4 slices of whole grain bread, cut into cubes - Optional: Fresh herbs for garnish To make a great Cheesy Spinach Breakfast Casserole, you need fresh and simple ingredients. The star of this dish is the eggs. They form the base and give it structure. I use six large eggs to ensure every bite is rich and satisfying. Milk adds creaminess. I like to use one cup of milk. It blends well with the eggs. Fresh spinach brings in color and nutrients. I chop two cups of this leafy green. It cooks down well and adds a nice texture. Cheddar cheese gives this casserole its tasty, gooey goodness. I use one cup of shredded cheddar. You can also mix in other cheese if you like. Bell peppers add a sweet crunch. I dice one cup, using red or green, based on what I have. For the extra flavor, I add a small onion, chopped finely. The onion and one cup of diced tomatoes add depth. I also sprinkle in garlic powder, salt, and black pepper for seasoning. These spices enhance the taste without being overpowering. Do not forget the bread! I cube four slices of whole grain bread. This gives the casserole body and absorbs the flavors well. I use olive oil to help sauté the veggies and grease the dish. Finally, I like to garnish with fresh herbs like parsley or chives for a nice touch. With these ingredients, you create a dish that is quick to prepare and packed with flavor. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Grease a 9x13-inch baking dish with olive oil. This step sets the stage for your casserole. Preheating the oven ensures even cooking. Greasing the dish helps to prevent sticking. You want a nice golden crust, not a stuck mess! - Heat olive oil in a skillet. - Add chopped onion and bell peppers. - Stir in chopped spinach. Start by heating the olive oil in your skillet. Once hot, toss in the chopped onion and bell peppers. Cook them for about five minutes until they soften. Then, add the spinach and stir until it wilts. This mix adds great flavor. - Whisk together eggs, milk, and seasonings. - Add sautéed vegetables, tomatoes, and cheddar cheese. - Fold in cubed bread and pour into baking dish. In a large bowl, whisk the eggs with milk, garlic powder, salt, and pepper. This mix is the base. Next, add your vegetable mix, diced tomatoes, and half the cheddar cheese. Then, gently fold in the cubed bread. This step makes your casserole hearty and filling. Pour the mix into your greased dish and sprinkle the remaining cheese on top. - Bake for 30-35 minutes. - Check for doneness with a golden brown top. Place the dish in your preheated oven. Bake for about 30 to 35 minutes. You know it’s done when the top turns a lovely golden brown. To check if it’s ready, give the center a gentle poke. It should feel set. Using fresh ingredients is key. Fresh spinach gives a bright flavor. It also adds a nice texture. When you use old or wilted veggies, the dish can taste flat. Avoid overmixing the bread. Gently fold the bread into the egg mix. This helps keep pieces intact. Overmixing can make your casserole soggy. You want soft bread but not mush. For great flavor, use spices. I suggest a pinch of red pepper flakes. They add mild heat. You can also try Italian herbs like oregano or basil. These work well with spinach. Cheese lovers can mix things up. Try adding feta or mozzarella. Both melt well and add a nice twist. Blend different cheeses for a deeper flavor. This breakfast casserole is great on its own. But you can pair it with sides. Fresh fruit or a simple salad adds color and crunch. For extra flavor, top it with fresh herbs. Parsley or chives make a great garnish. You can also serve it with a dollop of sour cream. This adds creaminess and balance. Pro Tips Use Fresh Spinach: Fresh spinach gives the casserole a vibrant flavor and texture. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Customize Your Cheese: Feel free to mix different cheeses like mozzarella or feta for a unique flavor profile. Just ensure that you have at least one meltable cheese for the best texture. Make It Ahead: This casserole can be prepared the night before. Just cover it tightly and refrigerate, then bake it in the morning for an easy breakfast option. Check for Doneness: To ensure the casserole is fully cooked, insert a knife in the center. If it comes out clean, it's ready; if not, give it a few more minutes in the oven. {{image_2}} You can easily switch up the cheese in this dish. Try mozzarella for a milder taste. Feta brings a nice tang, while pepper jack adds some heat. For veggies, use zucchini or mushrooms instead of bell peppers. You can also add kale or broccoli for a different twist. To make this casserole gluten-free, swap the whole grain bread for gluten-free bread. You can also reduce calories by using egg whites and low-fat milk. This keeps the dish light and healthy. Use less cheese or a low-fat version to cut fat without losing flavor. In summer, add fresh tomatoes and zucchini for a bright taste. In fall, use squash or sweet potatoes for a comforting flavor. For holidays, mix in some cooked sausage or bacon. You can even sprinkle festive spices like nutmeg. This makes the casserole perfect for any season. To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or place it in an airtight container. This keeps the flavors fresh and prevents drying out. I recommend using glass or BPA-free plastic containers. They seal well and are easy to clean. You can freeze this casserole before or after baking. If you freeze it before baking, assemble everything in a dish and cover it well. Just thaw it overnight in the fridge before baking. If you freeze after baking, make sure it cools completely. Wrap it up tightly in foil or use freezer-safe containers. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until warmed through. In the fridge, the casserole lasts about 3 to 4 days. If you freeze it, you can keep it for up to 2 months. Just remember to label your containers with the date. This helps you enjoy your delicious dish at its best! Yes, you can prepare the casserole the night before. Just mix all the ingredients, pour them into the dish, and cover it. Store it in the fridge overnight. In the morning, bake it right from the fridge. It saves time and still tastes great. Check the center with a knife. If it comes out clean, it is done. The top should be golden brown too. Baking usually takes about 30 to 35 minutes at 350°F (175°C). Yes, you can use egg substitutes like flaxseed meal or silken tofu. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This makes a good swap for eggs in this dish. This casserole pairs well with fresh fruit or a light salad. You can also offer yogurt or a smoothie for a balanced meal. These sides add a nice touch and complete your breakfast. To make it vegan, use a plant-based milk and an egg substitute. You can also use vegan cheese for the cheesy flavor. Try adding more veggies for extra taste and nutrients. This way, everyone can enjoy this tasty dish! You learned about making a Cheesy Spinach Breakfast Casserole, from ingredients to baking. Fresh veggies and spices add flavor and nutrition. Remember the storage tips to keep leftovers fresh. You can also customize this dish to fit your diet or taste. With its simple steps and delicious outcome, this casserole makes breakfast easy and fun. Enjoy cooking and sharing this tasty meal with others. Your kitchen adventures will surely delight friends and family!

Cheesy Spinach Breakfast Casserole

A delicious and hearty breakfast casserole packed with eggs, spinach, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup milk
  • 2 cups fresh spinach, chopped
  • 1 cup shredded cheddar cheese
  • 1 cup diced bell peppers
  • 1 small onion, finely chopped
  • 1 cup diced tomatoes
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon olive oil
  • 4 slices whole grain bread, cut into cubes
  • Fresh herbs for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little olive oil.
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell peppers, sauté until softened, about 5 minutes.
  • Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  • In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.
  • Add the sautéed vegetables, diced tomatoes, and half of the cheddar cheese to the egg mixture. Gently fold in the cubed bread until everything is evenly coated.
  • Pour the entire mixture into the prepared baking dish, spreading it evenly. Top with the remaining cheddar cheese.
  • Bake in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
  • Once done, remove from the oven and let it cool for a few minutes before slicing.
  • Serve warm, garnished with fresh herbs if desired.

Notes

Garnish with fresh herbs for added flavor.
Keyword breakfast, casserole, cheese, eggs, spinach