Description
A creamy, savory breakfast casserole featuring spinach, mascarpone, Parmesan cheese, and English muffins. Perfect for brunch or holiday mornings, this make-ahead dish is elegant, satisfying, and easy to prepare.
Ingredients
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10 oz frozen chopped spinach, thawed and drained
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1 tbsp olive oil
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1 small yellow onion, finely chopped
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2 garlic cloves, minced
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8 oz mascarpone cheese
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4 oz grated Parmesan cheese, divided
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10 large eggs
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1⅔ cups half-and-half
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½ tsp crushed red pepper flakes (optional)
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1 tsp kosher salt, divided
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½ tsp black pepper, divided
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6 English muffins, split in half
Instructions
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Squeeze all moisture from thawed spinach using a towel.
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In a skillet, sauté onion in olive oil until soft; add garlic and cook until fragrant.
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Add spinach and cook until dry. Let cool. Reserve ¼ cup.
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Mix remaining spinach with mascarpone, ½ cup Parmesan, salt, and pepper.
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Whisk eggs, half-and-half, red pepper, reserved spinach, ¼ cup Parmesan, salt, and pepper.
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Grease a 13×9 dish. Layer muffin bottoms, spread spinach mix, add muffin tops.
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Pour egg mixture evenly over the top and press down to submerge.
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Sprinkle remaining Parmesan. Cover and refrigerate 1–12 hours.
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Bake at 350°F for 45 minutes uncovered until golden and set.
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Let rest for 10 minutes before serving.
Notes
- Make sure spinach is very well-drained to prevent sogginess.
- Can be made 12 hours ahead for easy baking the next morning.
- Try adding sautéed mushrooms or turkey sausage for variation.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American