Breakfast Egg

Spinach Egg Casserole

Spinach Egg Casserole_2 on Whisk Together


Fast, fresh and easy Spinach Egg Casserole.  You don’t need to huge a loaf of carbs, I mean bread, for this casserole dish like many others.  It only requires a handful of ingredients to throw into the skillet.  Use a casserole dish, muffin pan, mini muffin pan, bar pan or whatever shape you want your eggs in!

Technically, this recipe is a frittata.  It uses a ton of spinach and you can leave some out if you like.  Spinach wilts down, but 1.25 lbs. of spinach is even a lot for me.  And I love spinach… when it is covered in other stuff 🙂

Why I like this recipe:
1.  Bake ahead and make breakfast for the week
2.  Lots of protein
3.  Lots of spinach – a super food
4.  I can freeze it unbaked.
5.  I can make it in different sizes like muffins, casserole dish, etc.
6.  I doubled the recipe once to fit into a 7×11 casserole dish.  The cooking on the stovetop was impossible, so the oven cooking time at the end must be 45-55 minutes.

Spinach Egg Casserole_1 on Whisk Together

Spinach Egg Casserole
serves 6

1 and 1/4 lbs. (625 grams) fresh baby spinach
2 Tb. olive oil
1 small onion, thinly sliced
4 cloves garlic, pressed or minced or finely chopped
salt and pepper
6 large or 5 extra large eggs
1/4 cup grated Parmesan cheese
pinch of cayenne pepper (optional)

1.  Preheat oven to 350 degrees.  Remove any large stems from the spinach.  Rough chop all but a handful of leaves.
2.  In a 8″ oven safe skillet, heat olive oil over medium-high heat until hot and shimmering.  Add onions.  Reduce heat to medium.  Cook until translucent.
3.  Add garlic and cook 30 seconds.
4.  Adding in batches, add chopped spinach to wilt it.  2-3 minutes.
5.  In a large bowl:  whisk together eggs, cheese and cayenne pepper.
6.  Once spinach is wilted, pour onto a paper plate covered with paper towels.  Squeeze out the excess moisture.  Stir this spinach mixture into the egg mixture.
7.  Add oil to skillet if it is NOT non-stick.  Or leave alone if it is non-stick.  Pour egg mixture back into the 8″ oven safe pan.  Cook the eggs about 5 minutes over medium heat.  Then, put the entire skillet into the oven for 8-9 minutes.  Eggs should be set in the center.

Recipe adapted from William Sonoma Blog


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