A new spin on a classic Spinach and Egg Breakfast Casserole that is made with egg whites, baby spinach, mozzarella cheese, caramelized onions, and pancetta. Fluffy, light, and savory, this spinach and egg casserole’s smoky flavors will make this breakfast perfect for any morning!
My sister 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.
To my surprise, this spinach and egg breakfast casserole turned out to be equally delicious.
It’s so GOOD!
She sent me her recipe and while I am currently on a business trip in Europe with my husband and didn’t have a muffin pan, so I made it in a small casserole glass baking dish instead.
So glad she did! It turned out amazing!
Light and fluffy egg mixture with savory and smoky ingredients, creating an explosion of flavors in every bite! This recipe for this casserole will yield about 4 to 6 servings.
Best part? Each serving is only 90 calories.
How to Make Spinach and Egg Breakfast Casserole…
For this recipe, the following ingredients you will need:
- 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.
How To Make this Spinach and Egg Breakfast Casserole: (step-by-step)
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 saute 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.
Your family will love this spinach and egg breakfast casserole.
This is such a delicious dish, I bet everyone will ask for seconds!
- Spinach and Egg Breakfast Casserole is a great meal to prep the night before and bake or reheat the next morning.
- It makes a scrumptious breakfast to enjoy even two days after.
- You can prep and bake this easy meal the night before, then reheat it the day after, making it perfect for busy mornings.
- 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.
- You may want to double this recipe and bake it in a 13 x 9-inch pan so you’ll have leftovers.
Perfect casserole to serve on Black Friday, or on Christmas morning!
This was the very first egg breakfast casserole I ever made. And SO glad I did! It turned out so tasty and flavorful! Even my husband enjoyed two portions!
Make this Spinach and Egg Breakfast Casserole Your Own:
- 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.
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Need More Tasty Breakfast Ideas and Recipes, try these:
- Almond Raspberry Breakfast Bars
- Crustless Spinach and Cheese Quiche
- 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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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
- Preheat oven to Bake at 350 degrees F. (175 degrees C)
- Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
- In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute 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 whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
- Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
- 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 browns.
- Remove and let it sit for a few minutes. Cut into squares and serve.
- Serves 4 to 6
Yield:4 to 6 servings
Serving Size:1 serving
Amount Per Serving: Calories: 90Total Fat: 5.7gCarbohydrates: 2.4gProtein: 7.6g
|Serving size: one slice|
|Amount per serving|
|% Daily Value*|
|Total Fat 5.7g||7%|
|Saturated Fat 2.2g||11%|
|Total Carbohydrate 2.4g||1%|
|Dietary Fiber 0.4g||2%|
|Total Sugars 0.8g|
|Vitamin D 8mcg||39%|
|*The % Daily Value (DV) tells you how much a|