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Eggs Florentine Casserole Recipe
Ingredients:
- 10 eggs
- 1 cup milk
- 1 cup cheddar or your choice shredded cheese
- 1 package thawed and drained frozen spinach
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, beat the eggs and milk together.
- Stir in the shredded cheese, spinach, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the eggs are set and the top is golden brown.
- Let it cool slightly before serving.
What You Will Need for This Dish
Read more: Egg Casserole Recipe
What you will need to make Eggs Florentine Casserole
- eggs: Provide the base, binding everything together, and give the dish its rich, fluffy texture.
- milk: Adds creaminess and helps achieve a smooth, custard-like consistency.
- cheddar or your choice shredded cheese: Melts into the casserole, adding a savory, gooey layer of flavor.
- thawed and drained frozen spinach: Brings a healthy, earthy taste and vibrant color to the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Eggs Florentine Casserole Recipe
- Mixing bowl: Essential for combining eggs, milk, cheese, spinach, salt, and pepper into a uniform mixture.
- Whisk: Helps to beat the eggs and milk together smoothly, ensuring even texture.
- Baking dish: Holds the egg mixture while it bakes, giving the casserole its shape.
- Oven: Cooks the casserole evenly, setting the eggs and browning the top.
Eggs Florentine Casserole
A delicious and easy casserole combining eggs, spinach, and cheese for a hearty breakfast or brunch.
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Ingredients:
Main Ingredients
- 10 eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- 1 package frozen spinach thawed and drained
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, beat the eggs and milk together.
- Stir in the shredded cheese, spinach, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the eggs are set and the top is golden brown.
- Let it cool slightly before serving.
Notes:
Feel free to add other veggies or meats to customize your casserole.
Read more: Squash and Eggs Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 5gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 220mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased, freezer-safe baking dish.
- Cover tightly with plastic wrap and then foil.
- Label with the date and freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Adding a pinch of nutmeg to the spinach mixture can enhance the flavor, giving the casserole a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use fresh spinach instead of frozen?
Yes, just make sure to cook and drain it well before adding.
How do I know when the casserole is done?
The top should be golden brown, and a knife inserted in the center should come out clean.
Can I add other vegetables to the casserole?
Absolutely, feel free to add mushrooms, bell peppers, or onions.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Yes, you can prepare it the night before and bake it the next morning.
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