This make ahead breakfast casserole recipe also makes a perfect savory make-ahead breakfast or brunch, and it’s got plenty of protein, healthy fat and vegetables to keep you feeling full and nourished for hours. The colorful vegetables in it also make it pretty enough to serve at a breakfast gathering and the green and red vegetables are perfect for Christmas morning breakfast!
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Cheesy Spinach and Egg Bake is a perfect make ahead breakfast or brunch casserole recipe for holidays or lazy Sunday mornings. We love it for breakfast-for-dinner, too!
For more perfect Make Ahead Breakfast Casserole Recipes, check out our
Make Ahead Breakfast Casserole Recipe:
Cheesy Spinach and Egg Bake
Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour and 15 minutes
Makes 12 servings
10 – 16 oz. (depends on size of your package) frozen chopped spinach
10 large eggs
2 cups cottage cheese
1/4 tsp. salt
8 oz. shredded Pepper Jack cheese
1 red bell pepper, finely diced
6 – 8 scallions, light and dark green parts, thinly sliced (1/2 cup)
1 cup salsa, for serving (optional)
Preheat the oven to 350 degrees and spray a 9 x 13-inch casserole dish with nonstick cooking spray. Defrost the spinach in the microwave or on the stovetop, put the thawed spinach in a fine meshed strainer, and press out the excess water, using the back of a spoon, bottom of a bowl or your hands.
In a large bowl, beat the eggs and stir in the remaining ingredients, including the spinach. Pour the mixture into the dish and bake it, uncovered, for 40 – 50 minutes until it starts to brown on the edges and a knife inserted in the center comes out clean. (Prepare the bacon and smoothies about 10 minutes before the casserole is done.) (Alternatively you can refrigerate it for up to 12 hours before baking it, although it might need about 5 more minutes if baking it straight from the refrigerator.) Serve it immediately, topped with salsa, if desired, or refrigerate it for up to 3 days.
Slow Cooker Directions: (No need to defrost the spinach in advance.) Whisk the eggs in the slow cooker, then add all remaining ingredients except the salsa. Cook on low for 4 – 5 hours until the eggs are set. Serve it topped with the salsa, if desired.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Defrost the spinach, beat the eggs and refrigerate, shred the cheese if necessary and refrigerate, dice the bell pepper, slice the scallions, combine all ingredients for the egg mixture and refrigerate, fully assemble the casserole and refrigerate or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Stir in 1/2 – 1 diced jalapeno, ¼ tsp. cayenne pepper, ½ cup of salsa or one 4 oz. can of diced chilies.
Tip: Frozen spinach may be even more nutritious than fresh. After just 4 days in your fridge, the nutritional benefits of fresh spinach are slightly reduced. On the other hand, frozen spinach is processed immediately after being harvested, which locks in the nutrients.
Nutritional Information Per Serving for Make-ahead Breakfast (% based upon daily values)
Calories 182, Total Fat: 11g, 16.5%; Saturated Fat: 5g, 25.5%; Cholesterol: 179mg, 59.5%; Sodium: 538mg, 22.5%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 2.5%; Sugar: 2g; Protein: 15g
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