Spinach and Egg Breakfast Casserole
Spinach and Egg Breakfast Casserole is a delicious recipe for your next gathering! This casserole is light, fluffy, and savory in every bite, loaded with egg whites, spinach, mozzarella, caramelized onions, and pancetta. It’s ideal for breakfast or brunch!
Spinach and Egg Breakfast Casserole
Our Spinach and Egg Breakfast Casserole is made with savory and smoky ingredients, creating an explosion of flavors in every bite!
For more breakfast recipes, try our Baked Hash Brown Egg Nests and Easy Hash Browns Breakfast. And, don’t miss our Easy Mini Frittatas, and Moms Easy Potato Omelet.
My sister Liz and I always share our recipes and photos of what we made during the day or the night before, and we have been doing this for years. She made a delicious breakfast muffin creation and sent me photos of which I changed her recipe to this breakfast casserole, instead. Delish! This recipe for this casserole will yield about 4 to 6 servings.
Best part? Each serving is only 90 calories.
How to Make this Breakfast Casserole?
For this recipe, I decided to use our 7 x 10 Pyrex glass baking dish, but you can also make it in an 8 x 8 Pyrex glass baking dish. This recipe can also be made with a 12 muffin pan and make 12 breakfast muffins.
Ingredients Overview:
For our recipe, you will need the following ingredients:
- Extra virgin olive oil: or plain olive oil is fine too.
- Italian pancetta: gives the smoky flavor.
- Onion: 1 small onion.
- Eggs: 3 whole eggs, plus 5 egg whites are needed.
- Baby spinach: fresh baby spinach is best.
- Mozzarella: shredded mozzarella
- Heavy cream: or half and half may be used.
- Seasonings: salt, pepper, garlic powder, turmeric, and cayenne pepper are needed.
Directions To Make this Spinach and Egg Breakfast Casserole: (with Step-by-Step directions)
1. First, chop both the pancetta and onion. And if you can find Italian pancetta already chopped – even better! Then add some olive oil into a small skillet and sauté them both for 5 to 8 minutes, until they are fully cooked.
2. Next, separate the egg yolks from the whites. Reserve the egg yolks for another recipe. Then add in 3 whole eggs into the bowl.
3. When onions and pancetta are fully cooked, turn off the heat and remove them aside to cool for a while.
4. Meanwhile, whisk eggs in a mixing bowl, and add in the seasonings and the cream. Then slice the spinach into thin ribbons.
5. Combine the onion mixture with the egg mixture. Mix in the spinach and pour the entire mixture into the casserole dish.
6. Then BAKE for 22 to 25 minutes, or until the casserole is golden brown on the bottom and around the edges.
Notes and Tips for Success..
- A great meal to prep the night before, and bake the next morning.
- Even the leftovers are delicious two days later.
- You can easily turn this spinach and egg breakfast casserole into 12 muffins and make them your breakfast on the go! And take them to work for a light and healthy lunch or snack.
- Need more servings? Double the ingredients to this recipe and bake it in a 13 x 9-inch pan. This will give you leftovers too!
Options for substitutions
- Swap out mozzarella and toss in cheddar or your favorite cheese.
- Use milk or half and half instead of heavy cream.
- Swap out the Italian pancetta and toss in your favorite cooked bacon.
Ideal for Breakfast or Brunch…
This casserole turned out delicious! And, it was the very first egg breakfast casserole I ever made. SO glad I did! Everyone raved about it and gave it a thumbs up. Even my husband enjoyed two portions!
ENJOY!!
Try these next!
- Almond Raspberry Breakfast Bars
- Crustless Spinach and Cheese Quiche
- Easy Mini Frittatas
- Spinach and Cheese Squares
- Cinnamon Sweet Potato Muffins
- Avocado Toast for Breakfast
- Breakfast Parfait with Greek Yogurt, Berries and Granola
- Breakfast Egg Sliders to Go!
Your comments help! Try our spinach and egg breakfast casserole? Let us know and leave a review (and don’t forget those stars!) Sharing your experience and insights will help all our readers. Thank you! Happy Cooking! 🙂
Spinach and Egg Breakfast Casserole
Spinach and Egg Breakfast Casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta, makes a delicious healthy breakfast that's perfect for any morning! It's very light and fluffy in texture, easy-to-make, and tastes amazing!
Ingredients
- 1/2 Tbsp. extra virgin olive oil
- 1/4 cup diced Italian pancetta
- 1/2 cup chopped onion (1 small onion)
- 3 whole eggs
- 5 egg whites
- 2 to 3 cups packed fresh baby spinach - rinsed, then thinly sliced
- 3/4 cup shredded mozzarella
- 1/2 cup heavy cream, or half and half
- dash of ground turmeric
- dash of cayenne pepper
- 1/4 tsp. salt
- 1/8 tsp. garlic powder
- fresh cracked pepper, to taste
Instructions
- Preheat oven to Bake at 350 degrees F. (180 C). Lightly spray with cooking oil your 8 X 8-inch glass baking dish, (or 7 X 10-inch) baking pan. Set it aside.
- In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Sauté pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
- Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
- In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
- Whisk 3 whole eggs with 5 egg whites. Toss in chopped spinach, shredded mozzarella, along with all the seasonings, and pour in the cream. Then add in the onions and pancetta. Whisk until well combined.
- Pour the entire mixture into the 8 x 8 (or 7 x 10) casserole baking dish. Place the baking dish on the middle rack in the oven.
- BAKE for 22 to 25 minutes, or until the sides and bottom are golden brown.
- Remove and let it sit for a few minutes. Cut into squares and serve.
- Serves 4 to 6
Nutrition Information:
Yield: 4 to 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 90Total Fat: 5.7gSaturated Fat: 2.2gCholesterol: 89mgSodium: 193mgCarbohydrates: 2.4gFiber: .4gSugar: .8gProtein: 7.6g
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you might try Swiss cheese as well… it pairs beautifully with spinach and eggs also could you leave the yolks
Thank you, Jamie! And yes, Swiss cheese would work very well in this recipe! Thanks for the tip!
This looks delicious! I love spinach with eggs. What a great combination with the cheese too!
Thanks Susan! I hope you will try this recipe! It turned out fantastic!