Spinach Breakfast Casserole Fall Recipe
A hearty, savory breakfast casserole filled with spinach, eggs, and cheese (or non-dairy options) for a healthy, comforting start to your day.
Ingredients
- 4 cups fresh spinach chopped
- 8 large eggs or egg substitute
- 1 cup shredded cheese cheddar or dairy-free option
- 1 cup milk dairy or plant-based
- 1 medium onion diced
- 1 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs optional for crunch
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and peppers until soft.
- Add spinach and cook until wilted, then remove from heat.
- In a mixing bowl, whisk eggs, milk, garlic powder, onion powder, basil, salt, and pepper.
- Stir in the sautéed spinach mixture and half of the cheese.
- Pour the egg mixture into a greased 9x13-inch baking dish.
- Top with breadcrumbs (if using) and remaining cheese.
- Bake for 40-45 minutes, until golden on top and firm.
- Let cool for 5 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Vitamin A: 35%
- Vitamin C: 20%
- Calcium: 15%
- Iron: 10%
- Vitamin K: 25%
Additional Notes/Tips
- Add some mushrooms or tomatoes for extra flavor and nutrients.
- For a dairy-free version, swap cheese with vegan cheese and use plant-based milk.
- Make it a meal prep favorite by assembling it the night before and refrigerating overnight.
- For more texture, top with crispy bacon or sausage (vegan or regular) after baking.
- Store leftovers in the fridge for up to 4 days and reheat for an easy breakfast.