Weekend mornings just aren’t weekend mornings for me without a special breakfast. You know what I mean? There’s nothing I love more than a breakfast that fills the whole house with a wonderful aroma and brings my family to the table. The other day, I ran across a recipe that has instantly become my go-to for those types of mornings: Eggs Florentine Casserole. It’s so yummy and has so many good ingredients that every forkful feels like a treat. Truly. I came across the recipe initially on Taste of Home and I knew I had to try it. All I can say is, wow, did this casserole impress me! My men begs and begs me to make it more often, haha.
I have always loved traditional Eggs Florentine, but the thought of standing in front of the stove flipping eggs for a crowd was not appealing, nor was it practical. If you’re in search of a soothing yet simple to prepare, full-flavored bite to start your day, I think you will love this as much as I do.
What Makes an Eggs Florentine Casserole?
I just think it’s awesome that this recipe has one of the most basic no fail ingredients! You don’t need anything special for it, and chances are, you already have most of these in your kitchen. Here’s what you’ll need:
1 pound bulk pork sausage – Provides a delicious, savory base to the casserole.
2 tablespoons butter – To get the veggies sautéed and bring some richness to the party.
large onion, chopped – Imparts a little sweetness and flavour.
1 cup sliced fresh mushrooms — Adds a bit of earthiness.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry – For that traditional “Florentine” taste.
12 large eggs – This is the base of the casserole.
2 cups 2% milk – Just keeps everything light and fluffy.
1 cup shredded Swiss cheese – It really incorporates well to give it a more minor nutty kick.
1 cup sharp cheddar cheese shredded – For that cheesy goodness.
1/4 teaspoon paprika – Adds color and a bit of heat.
I especially love that this recipe is versatile. If you haven’t got Swiss cheese, you can use something else — Gruyère would be great, or even actual mozzarella. But that’s about working with what you’ve got.
Eggs Florentine Casserole Recipe Instructions
Now we can move on to the good stuff – the cooking! This is how I make it, and I promise it is as simple as it sounds.
Step 1: Preheat and Prep
The first thing I do is preheat my oven to 350F, and then grease a 13″x9″ baking dish. I’ll put that aside; then I start on the sausage.
Step 2: Cook the Sausage
I brown the sausage in a large skillet over medium heat. This should take about six to eight minutes. Be sure to break it up as it cooks so the layer in the casserole is even. When it’s ready to go, I drain off the extra grease and spread the sausage out evenly in my baking dish.
Step 3: Sauté the Veggies
In that same skillet, I add butter and allow to melt. Then I stir in the chopped onion and mushrooms. There’s something about the scent of the onions and mushrooms frying in butter that warms up the kitchen right away. After it’s all somewhat soft (maybe 3-5 minutes) I just sayfuck it and add the defrosted spinach, and just kinda mix that shit up. I then sprinkled the veggie mixture over the top of the sausage in the baking dish.
Step 4: Combine Egg and Milk in a bowl.
In a big bowl, I beat together the eggs and milk so it’s combined. This part is so easy, which is what makes the casserole fluffy and light, a little creme caramel-ish. Pour the egg mixture evenly over the sausage and the veggies. Pour the egg mixture on top of the sausage and veggies.
Step 5: Cover with cheese and paprika
Now for the cheesy goodness. I arranged the Swiss and cheddar cheese slices on top. A light dusting of paprika is applied at the last minute — no more, just to provide a touch of color and a puff of heat. Yum yum.
Step 6: Bake It Up
Then I toss everything in the oven, uncovered, and bake for like 30 to 35 minutes. I use a thermometer. Then, I let it cool for about 10 minutes. Then, no one slice gets cut away with a sloppy jag when it’s serving time.
My Tricks for Making the BEST Eggs Florentine Casserole
This casserole is yummy as it gets, but I’ve learned a few things that can make it even better:
Make It the Night Before: If you’re like me and value unwinding with a coffee than making a big mess of your kitchen, you can prepare this casserole the night before. Just cover it and throw it in the refrigerator. And in the morning, you just plop it into the oven and you’re golden!
Play With Ingredients: If it’s breakfast time and you have bacon instead of sausage, or if you prefer a vegetarian filling, give it a try. A few good handfuls of diced bell peppers for extra color and flavor.
What to Serve on the Side: It’s a hearty casserole, so think about serving alongside a fresh fruit salad or some crusty bread.
Why I Love This Casserole
It outweighs a lot of other casseroles by being so incredibly versatile. I can easily serve it to sustain a big family brunch, prepare it ahead for a holiday breakfast or even slice up leftovers to grab as I run out the door during the week. It’s filling and comforting and just such good food — and every time I make it, I’m reminded how luxurious it is having a recipe that doesn’t demand a lot of babysitting.
The best part? Seeing everyone’s faces light up when they bite in. Ah, this is just the best for me.
