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Easy Crustless Spinach and Cheese Breakfast Casserole

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A simple, forgiving crustless breakfast casserole made with eggs, spinach, and a blend of cheddar and mozzarella cheese. Perfect for busy mornings, meal prep, and holiday brunches, this recipe delivers a tender, custard-like texture with golden, bubbly edges.

Ingredients

Scale
  • 10 large eggs
  • 1 cup (240 ml) whole milk
  • 5 ounces (140 grams) fresh spinach
  • 1 cup (120 grams) sharp cheddar cheese, shredded
  • 1/2 cup (60 grams) mozzarella cheese, shredded
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Heat 1 tablespoon butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add fresh spinach to the skillet in handfuls, stirring until wilted (about 2 minutes). Remove from heat, let cool slightly, then roughly chop the spinach mixture. Gently squeeze out excess moisture.
  4. In a large mixing bowl, whisk together eggs, milk, salt, pepper, and red pepper flakes (if using) for about 1 minute until uniform and slightly frothy.
  5. Spread the chopped spinach and onion mixture evenly in the prepared baking dish. Sprinkle half of the cheddar and half of the mozzarella over the spinach. Pour the egg mixture evenly over everything.
  6. Sprinkle the remaining cheddar and mozzarella on top. Do not press down.
  7. Bake for 25-30 minutes, until the center is just set and edges are golden brown. A knife inserted into the center should come out clean or with a tiny bit of moisture. If edges brown too quickly, tent with foil for the last 5-10 minutes.
  8. Let the casserole rest for 5-10 minutes before serving to allow it to set fully.

Notes

For best results, use room temperature eggs and milk. Squeeze wilted spinach dry to avoid a watery casserole. Shred cheese from a block for smoother melting. The casserole can be assembled up to 24 hours ahead and refrigerated before baking (add 10 minutes to bake time). Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Day-two casserole often tastes better as flavors meld.

Nutrition

Keywords: crustless spinach casserole, breakfast casserole, egg casserole, spinach and cheese casserole, easy breakfast recipe, gluten-free breakfast, low-carb breakfast

Find it online: https://evabake.com/easy-crustless-spinach-and-cheese-breakfast-casserole/