Spinach Breakfast Casserole
Lately, I have become obsessed with breakfast casserole recipes. Also known as egg bakes or frittatas or even crustless quiches, they have become a bit of a staple in our kitchen. My mornings are typically rather busy. I get up around 5:30am and head to the gym for 6:00am. I am home by about 7:15 and then need to get breakfast going so I can get on with my day. There are certainly mornings where I have more time to cook, but there are other mornings where I am in a pinch and I need something quick. Hello, Spinach Breakfast Casserole.
The word casserole is not my favourite, as it sounds less than appealing and reminds me of childhood dishes, but it is essentially what this dish is; a casserole is simply a dish baked in the oven. My favourite part about making these egg bake dishes is just how simple they are and how many servings they make. You can essentially mix in any ingredients you like and it bake together to make a delicious breakfast dish that you can slice, grab and go. It’s the perfect make-ahead breakfast for anyone who is not a morning person, or needs breakfast in a pinch.
When it comes to ingredients I like to cover all of my bases and ensure that every slice is loaded with protein, carbohydrates, healthy fats and lots of veggies. I’ve made other versions of this Spinach Breakfast Casserole before, like my Breakfast Egg Bake, so this is just another twist on the idea. In this version, I added (lots of) spinach to ensure you are getting a daily dose of greens, and some potatoes to make it a little more filling. Plus, if you are morning workout person, eating carbs after your workout is a great way to replenish all of the energy lost during your workout. And if you really wanted to, you could eat this Spinach Breakfast Casserole cold as well. I’ve done it many times for lunch, and it tastes just as good.
Spinach Breakfast Casserole
I used cheddar cheese in this recipe, but you could easily swap it for any type of cheese or omit it all together. It can easily be heated in the oven, microwave, or eaten cold for lunch with a side salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: Paleo, Gluten-Free
- 12 eggs
- 12 baby potatoes
- 1 tablespoon butter
- 1/2 leek, chopped
- 6 cups spinach, well packed
- 1/2 cup old cheddar cheese, shredded
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh black pepper
- Preheat the oven to 400° F. Grease a 9×12′ baking dish with butter or oil.
- In a pot, bring water to a boil, and add potatoes. Boil for about 15 minutes or until potatoes can be pierced with a fork. Strain, rinse with cold water, set aside and allow to cool.
- In a saucepan on medium heat, add butter and leeks. Cook for 3-5 minutes until leeks are tender.
- Once leeks are cooked, lower heat, add in the spinach and allow to wilt. Covering the pan with help to steam the spinach so it reduces. Once wilted, turn off the heat and set the leek and spinach mixture aside.
- Once the potatoes have cooled, cut them in half and layer them on the bottom of the baking dish. The intention is to have 2 baby potato per slice, so try to lay them out evenly at the bottom of the dish.
- When you are done with the potatoes, layer on the spinach mixture and cover with shredded cheese.
- In a large bowl, crack the eggs, season with salt and pepper and whisk until well combined.
- Pour the eggs into the baking dish to cover the vegetables evenly. If things moved around at all, just use your hands to adjust so the vegetables are evenly distributed.
- Transfer the baking dish to the oven and bake for 20-25 minutes, until eggs are set in the middle.
- Serve warm or cold. This dish can be stored covered in the fridge for 3-4 days.