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Weekend Breakfast Casserole

At least two to three times a month, I make this Weekend Breakfast Casserole. One, it’s easy. Two, there is some left over for the next day. And three, well, I get to use some of the veggies in the fridge. Best of all, I can enjoy my coffee at my leisure while this cooks.

weekend breakfast casserole in white dish with napkin

How to make my Weekend Breakfast Casserole for a crowd

Since there is two of us here at home, I use a smaller sized casserole dish, but you can certainly make this larger. If you want to use a regular sized casserole dish, 13×9 size, make the recipe for 6 people. (See how to adjust my recipe card here.) In addition, the recipe card can give you recipe adjustment for servings or just multiplying for 2 or 3 times.

In addition, you can assemble this the night before, just allow vegetables to cool completely before mixing into eggs. Cover tightly and bake the next day.

How to Assemble my Weekend Breakfast Casserole

You can combine pretty much anything you like in this. I use whatever I have as far as produce is concerned, but I always stick to the egg and cheese ratio. Otherwise, make it yours!

ingredients on butcher block

For todays Weekend Breakfast Casserole I used mushrooms, scallions, fresh spinach and tomatoes.

Preheat your oven to 400°.

Vegetable Prep

Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.

On a non stick pan, cook your mushrooms and scallions until soft. Add a pinch of salt and pepper. Once they are softened, add the spinach to wilt it. Remove from heat.

While the pan with the spinach is cooling, spray your casserole dish with non stick spray. Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil. Now add the cheese and stir until combined. Next, add the spinach mixture and tomatoes, stir gently until combined. Pour mixture into casserole dish. You can top with additional cheese if desired.

egg mixture in casserole

Bake for 25-35 minutes. The casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.

Remove from the oven and allow to sit for a few minutes and cut into wedges. I cut this into quarters, however, you can certainly cut this into 6 smaller wedges or 2 jumbo pieces.

Enjoy!

Weekend breakfast casserole baked

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Weekend Breakfast Casserole

Ana P @ Claudia’s Table
May 31, 2020
Easy baked egg casserole perfect for meal prep.
4.04 from 26 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American, Healthy
Servings 4
Calories 283 kcal

Equipment

  • casserole dish

Ingredients
  

  • 8 large eggs
  • 1 1/2 cup mushrooms sliced
  • 5 cups spinach, fresh large stems removed
  • 3 whole scallions finely chopped
  • 1 cup tomatoes cherry, grape or baby
  • 1/4 tsp salt kosher
  • 1/4 tsp pepper
  • 1/2 tsp basil dried
  • 1/4 cup half and half
  • 1 cup cheese shredded, cheddar or your choice
  • pinch salt and pepper

Instructions
 

  • Preheat oven 400ºF

Vegetable prep

  • Start by slicing your mushrooms, thin, finely chop your scallions, and halve or quarter your cherry or grape tomatoes. Remove any large stems from your spinach. Set aside.
  • On a non stick pan, cook your mushrooms and scallions until soft. Once they are softened, add the spinach to wilt it. Remove from heat.

For casserole

  • While the pan is cooling, spray your casserole dish with non stick spray.
  • Next crack your eggs into a large bowl, whisk in the half and half, add salt, pepper, basil.
  • Now add the cheese and stir until combined.
  • Next, add the spinach mixture and tomatoes, stir gently until combined.
  • Pour mixture into the sprayed casserole dish. You can top with additional cheese if desired.
  • Bake for 30-40 minutes. Casserole is baked when the middle is firm. You can check with a fork or toothpick to ensure doneness of eggs. Edges will be golden brown and casserole will be puffed.
  • Remove and cut into wedges. Enjoy!

Make ahead

  • Follow directions above but make sure that any cooked vegetables are completely cooled before assembling.
  • Assemble casserole as instructed above.
  • Cover casserole with tightly with plastic wrap and refrigerate until you are ready to bake. Will keep in fridge, uncooked for 2 days.

Notes

Calories is for 1/4 of the recipe. 

Nutrition

Calories: 283kcal

Nutritional information is calculated online and should be used as a guide.

Keyword baked casserole, breakfast, brunch, meal prep, quiche

All content and photographs ©Claudia’s Table and claudiastable.com

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4.04 from 26 votes (26 ratings without comment)

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2 Comments

    1. Hi, yes. You can make this the night before just make sure that the any cooked vegetables are completely cooled before assembling. Once assembled and placed in the buttered or oiled casserole dish, cover with wrap or foil and place in the refrigerator until ready to bake in the morning.