Egg Florentine Breakfast Casserole made with eggs, sausage, spinach, mushrooms, milk, Swiss cheese, and sharp cheddar baked until golden.
Table of Contents
There are recipes you plan carefully… and then there are recipes like this Egg Florentine Breakfast Casserole, which sort of sneak up on you and suddenly become part of your life. This is the casserole that shows up when people are still in pajamas, when someone’s already asking if coffee’s ready, and when you realize — a little too late — that everyone’s hungry now. Sound familiar?
It’s inspired by classic eggs Florentine, sure. But this version? It’s relaxed. Cozy. Built for real mornings, not restaurant kitchens.
I started making this Egg Florentine Breakfast Casserole one Christmas when I was feeling ambitious… and also tired. I love eggs Florentine. Love it. But poaching eggs while family members drift in and out of the kitchen, kids ask a million questions, and someone inevitably burns the toast? Yeah. That wasn’t happening.
So I did what most of us do — I adapted. I took the flavors I loved, added sausage because I wanted it to actually stick, threw everything into one dish, and hoped for the best. I remember pulling it out of the oven while snow was falling outside, the kitchen foggy from heat and coffee steam, and thinking, Okay, this might work.
It did. And then I made it again. And again. Some years I add peppers. Some years I toss in green chiles because I’m craving a little kick. Once I forgot the paprika entirely and only realized later… no one said a word. That’s when I knew this wasn’t a fragile recipe. This Egg Florentine breakfast bake could handle real life.
Why you’ll Love this Egg Florentine Breakfast Casserole?
There’s something comforting about a dish that doesn’t demand perfection. This Egg Florentine Breakfast Casserole is hearty without being heavy, familiar without being boring, and flexible enough to roll with whatever mood you’re in. It feeds a crowd without drama. It reheats well. It works for brunch, holidays, or those random “let’s have breakfast for dinner” nights when the day’s gone sideways.
Is it fancy? Not exactly. But it feels special — and honestly, that’s better.
Ingredient Notes
Before you cook, let’s talk through what’s going on here — the way you would if we were standing at the counter together.
- Bulk Pork Sausage
This gives the casserole its backbone. Regular breakfast sausage is my go-to, but sometimes I hesitate and grab spicy, depending on who’s coming over. It changes the whole mood, in a good way. - Butter, Onion, and Mushrooms
This combo quietly does a lot of work. The butter softens everything, the onion adds sweetness, and the mushrooms bring that savory depth that makes the Egg Florentine breakfast casserole feel grounded instead of eggy. - Spinach
Frozen spinach is practical and honest. Just squeeze it like you mean it. Extra moisture can turn this into something… less ideal. Been there. - Eggs and Milk
This is the glue. Whisk it well. If you rush this part, you’ll feel it later — uneven texture, weird pockets. Not tragic, but avoidable. - Swiss and Sharp Cheddar Cheese
Swiss gives you that classic Florentine feel. Cheddar adds personality. Together, they balance each other out, kind of like that one relative who’s both comforting and slightly opinionated. - Paprika
Mostly for warmth and color. It’s subtle, but I miss it when it’s not there. Sometimes.
How to Make Egg Florentine Breakfast Casserole?
This Egg Florentine Breakfast Casserole doesn’t require finesse, but it rewards attention.
- Start by browning the sausage until it’s cooked through and crumbly. Drain it well — this matters more than you think — then spread it into a greased baking dish. That’s your base.
- In the same skillet (because flavor doesn’t belong in the sink), melt the butter and sauté the onion and mushrooms until they’re soft and fragrant. Stir in the spinach and let everything come together. Spoon this mixture over the sausage, making sure it’s spread evenly. You want a little of everything in each bite.
- Whisk the eggs and milk until smooth, then pour it gently over the layers. Sprinkle on the cheeses. Finish with paprika. Slide it into the oven and let it do its thing. Once baked, let it rest. I know. Waiting is annoying. But it helps everything settle, slice better, and feel… complete.
Storage Options
This Egg Florentine Breakfast Casserole is one of those rare dishes that actually makes good leftovers. Store it in the fridge for up to four days, covered or sealed. You can also freeze individual portions, which future-you will deeply appreciate on busy mornings. Reheat gently. Eggs don’t like to be rushed.
Variations & Substitutions
This casserole doesn’t mind being messed with. In fact, it kind of encourages it.
- Swap pork sausage for turkey sausage if you’re aiming lighter
- Add bell peppers or green chiles for color and heat
- Use whole milk or half-and-half if you want it richer
- Try Gruyère, mozzarella, or whatever cheese you already have
- Skip the sausage and double the mushrooms for a vegetarian Egg Florentine breakfast bake
Not every variation will blow your mind. Some will just be fine. And that’s okay.
What to Serve With Egg Florentine Breakfast Casserole?
This Egg Florentine Breakfast Casserole plays well with simple sides. Fresh fruit is perfect. Toast, biscuits, or English muffins are ideal for scooping. On holidays, I’ll add something bright — citrus, maybe a light salad — just to balance the richness. And coffee. Always coffee. Probably more than one cup.
FAQ
Can I make this Egg Florentine Breakfast Casserole ahead of time?
Yes — and I usually do. Assemble it the night before, refrigerate, and bake in the morning. It makes hosting feel manageable instead of overwhelming.
Why did mine turn out watery?
Almost always spinach that wasn’t squeezed dry enough or sausage that wasn’t drained well. Moisture control makes or breaks this dish.
Can I use fresh spinach instead of frozen?
You can. Just sauté it first and remove as much moisture as possible before layering it in.
If you make this Egg Florentine Breakfast Casserole, I’d genuinely love to know how it fits into your mornings. Did it become a holiday thing? A lazy Sunday favorite? Breakfast for dinner after a long day? Tell me — these recipes always feel more real once they live in someone else’s kitchen too.
Egg Florentine Breakfast Casserole
Ingredients
- 1 lb bulk pork sausage
- 2 tbs butter
- 1 large onion chopped
- 1 c sliced fresh mushrooms
- 1 pkg 10 oz frozen chopped spinach thawed and squeezed dry
- 12 large eggs
- 2 c 2% milk
- 1 c shredded Swiss cheese
- 1 c shredded sharp cheddar cheese
- ¼ tsp paprika
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish and set aside.
- In a large skillet over medium heat, cook the sausage for 6–8 minutes, breaking it into crumbles, until fully cooked and no longer pink. Drain excess fat and transfer the sausage evenly to the prepared baking dish.
- In the same skillet, melt the butter over medium-high heat. Add the chopped onion and sliced mushrooms and cook, stirring frequently, until softened and lightly browned, about 3–5 minutes. Stir in the spinach until evenly combined. Spoon the vegetable mixture evenly over the sausage layer.
- In a large mixing bowl, whisk together the eggs and milk until fully blended. Pour the egg mixture evenly over the sausage and vegetable layers. Sprinkle the Swiss cheese and sharp cheddar cheese evenly over the top, then dust lightly with paprika.
- Bake uncovered for 30–35 minutes, or until the center is set and a thermometer inserted into the middle reads 165°F (74°C). Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving.
Notes
