How to Make a Delicious Eggs Florentine Casserole
Spinach, melted cheese, and golden potatoes unite for a cozy one-dish morning meal.
Eggs Florentine Casserole: The Ultimate Brunch Delight
If you’re searching for a show-stopping breakfast or brunch centerpiece, few dishes satisfy like a classic Eggs Florentine Casserole. Featuring layers of crisp potatoes, a choice of savory breakfast meats, vibrant spinach, fluffy eggs, and a generous helping of cheese, it brings comfort and flavor to your table. Whether you’re cooking for a crowd or seeking to impress family on a holiday morning, this casserole is a make-ahead marvel that’s as hearty as it is wholesome.
What is an Eggs Florentine Casserole?
Traditionally, “Florentine” dishes highlight spinach as the star vegetable. In this casserole, spinach is combined with eggs and cheese for a creamy, nutritious bake. The base often includes a layer of carbohydrates—like hash brown potatoes or bread—while a savory breakfast meat (options include sausage, bacon, or ham) adds depth and richness. Baked until golden, it’s easy to prepare, customizable to your taste, and ideal for feeding a group.
Ingredients You’ll Need
- 18 large eggs (the main protein element; make sure they’re fresh for the fluffiest result)
- Spinach leaves (about 3–4 cups; fresh is best, but you can use frozen—just thaw and drain thoroughly)
- Potatoes (for the base—russet preferred for crispiness; 3–4 medium-sized or enough for a thick layer)
- Breakfast meat (Goetta, sausage, bacon, or ham; about 1–1.5 cups, cooked and crumbled or chopped)
- Cheese (2 cups shredded, such as cheddar or a blend; reserve ½ cup for topping later)
- Butter & olive oil (for browning potatoes—about 2–3 tablespoons of each)
- Salt & black pepper (to taste; be generous as potatoes and eggs soak up seasoning)
- Chopped green onions (optional, for garnish)
Optional Variations
- Hollandaise sauce for a classic finish, drizzled on top just before serving.
- Hot sauce or chili flakes for heat.
- Fresh herbs such as chives, dill, or parsley for added aroma and color.
Step-by-Step Instructions
1. Prep the Oven and the Meat
Begin by preheating your oven to 400°F (204°C). Meanwhile, cook your chosen breakfast meat—Goetta, sausage, bacon, or diced ham—on a skillet or griddle. Render out the fat and cook until crisp or browned. Remove from the pan and set aside.
2. Prepare the Hash Brown Layer
While the meat is cooking, prep your potatoes. Using a mandoline slicer (with julienne or coarse shred attachment) will ensure thin, even pieces. Exercise caution: mandolines are sharp and require focus. If a mandoline isn’t available, a large grater or knife works as well.
In a large skillet over medium-high heat, melt 2-3 tablespoons of butter combined with 2 tablespoons olive oil. Add the shredded potatoes in an even layer. Season generously with salt and pepper. Let the potatoes brown, turning occasionally for an even crispness on multiple sides. Aim for partially browned, not fully cooked through. Remove from the heat once lightly golden.
3. Layer the Casserole
In a 9×13 inch glass or ceramic baking dish (no need to grease if there’s enough fat from potatoes), spread the browned hash browns to form the base layer. Top this with the cooked breakfast meat in an even layer.
4. Make the Egg, Cheese, and Spinach Mixture
Crack all 18 eggs into a large mixing bowl. Remove any stray shell fragments. Add 1½ cups of shredded cheese (reserving ½ cup for later), and whisk vigorously until eggs and cheese are thoroughly combined. Add the fresh spinach directly into the mixture; stirring it in ensures every leaf gets coated with egg and cheese for even distribution.
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5. Assemble for Baking
Pour the egg, cheese, and spinach mixture evenly over the meat and potatoes in the baking dish. Shake the dish gently or use a spatula to encourage the liquid to nestle down to the bottom for even cooking.
6. Bake
- Place the casserole in the preheated 400°F oven.
- Bake for 20 minutes uncovered.
- After 20 minutes, sprinkle the remaining ½ cup shredded cheese on top.
- Return to the oven for another 5–10 minutes until the top is golden and cheese is bubbling.
- If you prefer a crispier top, place under the broiler for 1–2 minutes; watch carefully to avoid burning.
7. Finishing Touches
Remove the casserole from the oven and let it rest for a few minutes. Garnish with a sprinkle of green onions for a fresh flavor burst, or consider drizzling a homemade Hollandaise sauce for added richness.
The casserole should slide easily out of the pan—thanks to that extra touch of butter in the potato base!
Serving Suggestions
- Serve immediately while hot and fluffy.
- Pair with fresh fruit, toast, or a simple green salad for a complete meal.
- This casserole is ideal for holiday mornings — especially around Thanksgiving or Christmas — but works well for any brunch occasion.
- Leftovers can be covered and refrigerated for up to 3 days. Reheat in the oven or microwave until heated through.
Tips, Tricks, and Customization Ideas
- Make Ahead: Assemble the night before, cover, refrigerate, and bake the next morning. Increase cook time if starting from cold.
- Different Cheeses: Try Gruyere, Monterey Jack, feta, or Swiss for a twist on flavor.
- Vegetarian Version: Omit the meat or substitute with sautéed mushrooms, onions, or bell peppers.
- Spice It Up: Add a dash of hot sauce, jalapeños, or pepper jack cheese into the egg mixture.
- Potato Alternatives: Use thinly sliced sweet potatoes or a layer of your favorite bread (for more of a strata-style bake).
Table: Quick Ingredient Reference
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 18 large | Fresh, preferably free-range |
| Spinach | 3–4 cups | Fresh or thawed from frozen |
| Potatoes | 3–4 medium | Russets for best texture |
| Breakfast Meat | 1–1.5 cups | Goetta, sausage, bacon, or ham |
| Shredded Cheese | 2 cups | Cheddar or blend; reserve ½ cup for topping |
| Butter & Olive Oil | 2–3 tbsp each | For browning potatoes |
| Salt & Pepper | To taste | Be generous for the best flavor |
| Green Onions | 2–3 (optional) | For garnish |
Why This Casserole Works
- Feeds a crowd: With up to 18 eggs and plenty of filling, it’s perfect for big families or gatherings.
- Customizable: Swap in your favorite meat, cheese, or even veggies to suit your taste or dietary needs.
- Easy to make ahead: Perfect for entertaining, requiring only minimal effort in the morning.
- Balanced nutrition: Features protein, leafy greens, and energy-rich potatoes in one dish.
- Comfort food appeal: Familiar flavors, hearty textures, and a golden, cheesy top.
FAQs: Eggs Florentine Casserole
Q: Can I make this casserole the night before?
A: Yes! Assemble the whole casserole, cover, and refrigerate overnight. Add 10–15 extra minutes to the baking time if starting from cold.
Q: What is the difference between Eggs Florentine and Eggs Benedict?
A: Eggs Florentine traditionally features spinach while Eggs Benedict uses ham. Both generally include poached eggs and Hollandaise sauce, but this recipe is a casserole adaptation of the classic Florentine flavors.
Q: Can I freeze leftover casserole?
A: Yes. Let it cool completely, wrap individual portions tightly, and freeze for up to two months. Reheat in an oven or microwave.
Q: My casserole is watery after baking. What went wrong?
A: Excess water usually comes from spinach. If using frozen spinach, ensure it’s thoroughly thawed and squeezed dry before mixing in.
Q: What can I serve with Eggs Florentine Casserole?
A: Consider fresh fruit, roasted tomatoes, a green salad, or simple toasted bread. The casserole is filling and pairs well with a wide range of sides.
Pro Tips for Perfect Casserole
- Uniform layers ensure even cooking; don’t overload the base with too many potatoes or meat.
- Don’t skip resting after baking. Letting the casserole rest for a few minutes helps the eggs set and makes slicing much cleaner.
- Test for doneness by inserting a knife in the center; it should come out clean, and the eggs should be set.
- Add Hollandaise sauce just before serving for extra decadence.
Eggs Florentine Casserole Recipe Card
Prep Time: 25 minutes | Cook Time: 30 minutes | Yield: 8–10 servings
- Preheat oven to 400°F (204°C).
- Brown 3–4 cups shredded potatoes in 2–3 tbsp butter & 2 tbsp olive oil in a skillet. Season generously.
- Assemble in a 9×13 inch dish: layer potatoes, top with cooked meat.
- In a large bowl, whisk 18 eggs, 1½ cups shredded cheese, and 3–4 cups spinach until combined. Pour over meat and potatoes.
- Bake 20 minutes. Add ½ cup cheese, return to oven for 5–10 minutes (broil if desired).
- Let rest, top with green onions and serve. Add Hollandaise if preferred.
Final Thoughts & Adaptations
The Eggs Florentine casserole evolves the beloved flavors of classic brunch with the convenience of a single baking dish. Versatile, satisfying, and celebratory, it’s a worthy addition to any weekend or holiday menu. Try it once—you may never go back to the old egg casseroles again!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62139652/spinach-and-artichoke-baked-eggs-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a8930/eggs-florentine-casserole/
- https://www.youtube.com/watch?v=2ltQOjgdQJU
- https://www.thepioneerwoman.com/food-cooking/recipes/a42722538/eggs-florentine-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g38082436/breakfast-casserole-recipes/
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