Spinach and Egg Breakfast Casserole

ByAnna + Liz Published Updated
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Spinach and Egg Breakfast Casserole is loaded with egg whites, baby spinach, mozzarella cheese, caramelized onions, and pancetta.  This breakfast casserole is perfectly light, fluffy, and savory in every bite. It’s an ideal breakfast for any weekend!

 

Spinach and Egg Breakfast Casserole

Our Spinach and Egg Breakfast Casserole is made with a mixture 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.

 

A serving of a breakfast casserole on a white plate.

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.

Spinach and Egg Breakfast Casserole by 2sistersrecipes.com

Directions 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 sauté them both for 5 to 8 minutes, until they are fully cooked.

A slice of pancetta is chopped on a white cutting board, and a skillet sauteing chopped onions.

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.

Separating egg whites from the egg yolks in a small 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.

A black skillet cooking onions and pancetta, and a white board chopping spinach.

 

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.

Blending the onion mixture with the beaten white eggs mixture and transfer to a glass baking dish.

Notes and Tips for Success..

  • Spinach and Egg Breakfast Casserole is a great meal to prep the night before, and bake the next morning.
  •  It makes a scrumptious breakfast to enjoy even two days after.
  • 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? You can easily double the ingredients to this recipe and bake it in a 13 x 9-inch pan. And, this will give you leftovers too.
A forkful of spinach and egg breakfast casserole.

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.

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!

ENJOY!!

a baked Spinach and Egg Breakfast Casserole served in a glass baking dish.

 

Try these next!

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! 🙂

Yield: 4 to 6 servings

Spinach and Egg Breakfast Casserole

A baked breakfast casserole with spinach, egg whites and pancetta.

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!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. BAKE for 22 to 25 minutes, or until the sides and bottom are golden brown.
  8. Remove and let it sit for a few minutes. Cut into squares and serve.
  9. Serves 4 to 6

Nutrition Information:

Yield:

4 to 6 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 90Total Fat: 5.7gSaturated Fat: 2.2gCholesterol: 89mgSodium: 193mgCarbohydrates: 2.4gFiber: .4gSugar: .8gProtein: 7.6g

Did you make this recipe?

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© 2 sisters recipes
Cuisine: Italian / Category: Breakfast Breads and Lattes

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4 Comments

  1. you might try Swiss cheese as well… it pairs beautifully with spinach and eggs also could you leave the yolks

    Reply

    1. Thank you, Jamie! And yes, Swiss cheese would work very well in this recipe! Thanks for the tip!

      Reply