Spinach and Egg Breakfast Casserole is a simple savory casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta. A delicious healthy breakfast that’s perfect for any morning! It’s amazingly light and fluffy in texture, and yet totally easy-to-make. Foodies will love the smoky flavors in this breakfast casserole.
My sister and I always share our recipes and photos of what we made during the day or the night before, we have been doing this now for years. She made this wonderful breakfast muffin creation and sent me photos which I changed to a breakfast casserole, and is equally delicious.
She specifically made muffins so that she could freeze them and just bring them to work the next day and pop them right into the microwave.
She loves to create her own recipes and doesn’t even measure anything. Which by the way, makes it very difficult for me or anyone to duplicate her cooking exactly.
But we enjoy sharing recipes and photos of food almost every day, even if I am thousands of miles away!
So I decided to adapt her recipe into this spinach and egg breakfast casserole.
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 bought a small casserole glass baking dish instead.
This recipe will make a small casserole and will yield about 4 to 6 servings.
Best part? Only 90 calories per serving!
Ingredients Needed for Spinach and Egg Breakfast Casserole:
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:
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.
Second, separate the egg yolks from the whites. Reserve the egg yolks for another recipe. Then add in 3 whole eggs into the bowl.
When onions and pancetta are fully cooked, turn off the heat and remove them aside to cool for a while.
Meanwhile, whisk eggs in a mixing bowl, add in the seasonings and the cream. Then slice the spinach into thin ribbons.
Combine the onion mixture with the egg mixture. Mix in the spinach and pour the entire mixture into the casserole dish.
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, 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!!
This was my very first egg breakfast casserole I ever made. And SO glad I did! It turned out so tasty and flavorful! Even my husband ate 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.
Need More Tasty Breakfast Ideas and Recipes, try these:
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
|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|