Spinach and Egg Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 8.3 g
  • Cholesterol: 219.7 mg
  • Sodium: 353.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 16.1 g

View full nutritional breakdown of Spinach and Egg Breakfast Casserole calories by ingredient
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Submitted by: CBREEES


Easy casserole you prepare the night before and put it in the oven the next morning. Easy casserole you prepare the night before and put it in the oven the next morning.
Number of Servings: 8


    8 - large eggs
    2 - cups milk
    2 - cups Colby shredded cheese
    1 - pkg frozen chopped spinach, thawed and
    1/2 tsp. dry mustard
    1/2 tsp. pepper
    1/2 tsp. salt
    2 - cups Seasoned Croutons (nutritional
    information used Pepperidge Farms
    Original Caesar Croutons cooking spray


Spray a 13 x 9 inch baking pan with cooking spray. Sprinkle 2 cups of croutons in the pan and spread cheese over croutons. In a large bowl, whisk eggs, milk and spices until well blended, then add the spinach until well combined. Pour egg mixture over croutons, cover with foil and put in fridge over night.

The next morning, take casserole out of fridge and let sit for 1/2 hour, pre-heat oven to 375 degrees. Place covered casserole in oven and bake for 45-50 minutes or until knife inserted in center comes out clean.

Any vegetable can be added to casserole or cooked and drained sausage (poured over croutons. Red bell peppers or chopped tomatoes can be added to top halfway through baking to add color.

Number of Servings: 8

Recipe submitted by SparkPeople user CBREEES.


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