Egg Florentine Breakfast Casserole
Egg Florentine Breakfast Casserole is a savory baked dish made with eggs, sausage, spinach, mushrooms, onions, milk, and Swiss and cheddar cheeses, perfect for brunch or holiday mornings.
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Servings: 12
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
This Egg Florentine Breakfast Casserole is naturally gluten free. To ensure it remains gluten free, confirm that the pork sausage and shredded cheeses are certified gluten free and free from additives or fillers containing gluten.