Last updated on December 24, 2020 by Liza Hawkins
This spinach, bacon and egg breakfast casserole is a great make-ahead meal to serve for breakfast on a holiday or vacation morning! Because, on the one hand, casseroles that you can throw together the night before make life really simple the next morning.
On the other hand, there are some mornings where a casserole sounds really, really scrumptious, but you didn’t have the foresight to prepare one the night before.
Granted, there are a few “day of” casseroles that work out okay, like this Walnut French Toast Bread Pudding Casserole that I whipped up on a whim one Saturday morning.
But most of the time egg casseroles with any sort of bread involved need the time to soak. Overnight time to soak.
Save these casseroles for the season where meal planning is inevitable: Christmas morning, Easter morning, vacations, etc.
In fact, we have a holiday morning coming up, don’t we?
New Year’s Day (perhaps after a few too many libations?) would be the perfect time to have this egg casserole prepped and ready to throw in the oven for an easy breakfast!
Here are some kitchen tools I use to make spinach, bacon, egg and cheese breakfast casserole:
Spinach, Bacon, Egg and Cheese Breakfast Casserole
A perfect make-ahead breakfast casserole for the holidays!
Ingredients
- 1 tablespoon butter
- 10 large eggs
- 2-1/2 cups milk
- 1 French baguette
- 1 cup chopped fresh spinach
- 6 slices of crispy bacon, crumbled
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 8-oz sharp cheddar cheese, cubed
- 1/4 cup fresh Italian parsley, minced
- 1/2 medium onion, diced
- 2 green onions, diced
Instructions
- Butter a 9×13″ baking dish. Cube the baguette (roughly cut is fine), and place it on the bottom of the buttered baking dish. Layer the cheese, spinach, bacon, onions and parsley on top.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire. Pour the egg mixture over top of the layers in the casserole dish, and then gently press down on the bread to make sure each piece has been soaked.
- Cover the casserole tightly with aluminum foil, and let it sit overnight in the fridge.
- The morning of, preheat your oven to 375°F and bake the casserole covered for 45 minutes. Uncover the casserole, and then continue baking for another 15 minutes, or until the cheese has melted and the casserole is bubbly and set.
- Let the casserole rest for 15 minutes before cutting and serving.
Notes
Leftovers reheat well!
Recommended Products
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J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 407Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 278mgSodium: 994mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 24g
That looks delicious. I think I’ll have to add it into my “to-make”. Won’t make it as a New Year’s (staying at a friends house), but will definitely add it for an upcoming lazy & cold weekend! Thanks for sharing the recipe Liza!
Lovely. Easy and healthy if you subtract the cheese from it.
Redid this recipe with some sausage, and will be posting it sometime this week- check it out!
I HAVE FROZEN SPINACH. CAN I DEFROST AND DRY TO USE INSTEAD OF FRESH?
Yes! Make sure to get as much of the water out of the spinach as possible once it’s thawed, otherwise the casserole may be too runny.
I made this recipe for a Father’s Day brunch for my in-laws. It was really delicious! I got most of my ingredients from aldi, and used turkey bacon, and it was also very economical. I sliced the cheese from a block vs cubing, and that worked well for even melting. I’ll def hold on to this one!
I like the idea of slicing the cheese instead — I’ll have to try that! Leftovers are good, too, if you have any… 🙂
Wondering how long its safe to keep in refrigerator before the final bake? IE, i Made it today (Friday) and event is not until Tuesday. Should I freeze it instead and then take out of freezer on Monday.
Hi! I’m wildly late to the reply here, but I would not keep it made and refrigerated without baking for more than 24 hours. What did you end up doing?