Eggs Florentine Casserole Recipe

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Eggs Florentine Casserole Recipe
Eggs Florentine Casserole Recipe photo by Taste of Home
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Eggs Florentine Casserole Recipe

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Publisher Photo
For our Christmas brunch, I make eggs, sausage and spinach into a snappy casserole. Sometimes I mix in fresh peppers or green chilies, so play with it. —Karen Weekley, Washington, WV
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 12 large eggs
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon paprika

Directions

Preheat oven to 350°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Eggs Florentine Casserole in Taste of Home December 2015, p43

Nutritional Facts

1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 12 large eggs
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon paprika
  1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
  2. In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
  3. In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Eggs Florentine Casserole in Taste of Home December 2015, p43

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Reviews forEggs Florentine Casserole

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MY REVIEW
Gramma Amy User ID: 6989823 267749
Reviewed Jun. 8, 2017

"Enjoyed this variation of classic "egg bake" recipes. I especially liked that it did not contain any bread since we have been eating "grain free". So many have bread cubes in. I chose to add green pepper for added flavor and veggie content, and it was good. Will definitely make this again."

MY REVIEW
swaclew User ID: 5986535 261179
Reviewed Feb. 12, 2017

"Delicious and easy! I blend a little bit of cottage cheese with the eggs and use less milk. This is a keeper!"

MY REVIEW
murrworm88 User ID: 1697209 258610
Reviewed Dec. 25, 2016

"Yum! So glad I added a can of green chilies to give this some kick. I only had a 16oz bag of spinach, so I baked mine for 15 minutes at 375, then another 35 minutes at 350 and it was perfectly done. Definitely keeping this one around."

MY REVIEW
CCI User ID: 1056415 258513
Reviewed Dec. 23, 2016

"Very good. I make it for a church brunch and it went over very well. I put it together the night before and baked in the morning. I did add three shredded potatoes for a little extra body and baked as directed."

MY REVIEW
cindiak User ID: 221828 257760
Reviewed Dec. 6, 2016

"I made this when friends came over for breakfast and it was delicious. It got rave reviews."

MY REVIEW
laurif User ID: 8029392 241709
Reviewed Jan. 13, 2016

"I loved this recipe and so did my family. I used mild italian instead of the pork sausage and it tasted great."

MY REVIEW
lcolleton User ID: 7183047 239163
Reviewed Dec. 11, 2015

"Great recipe! I've made it multiple times now for group events, recovering family members (very nourishing), and make ahead breakfasts. It's also great for the low carb and gluten free family members. Win win!"

MY REVIEW
amehart User ID: 1464390 238916
Reviewed Dec. 7, 2015

"My whole family LOVED this dish! Very quick and easy to make and met the dietary needs of all, which can be a real challenge at times. So versatile too - can add any veggies and it's great. Thank you for a wonderful dish I will be making over and over!"

MY REVIEW
nanasews42 User ID: 3472856 238141
Reviewed Nov. 26, 2015

"We have vegetarians in our house, so I eliminated the sausage, and added extra mushrooms. It was a big hit!"

MY REVIEW
cctp1016 User ID: 1672997 237842
Reviewed Nov. 22, 2015

"Very yummy! It took longer to bake than I thought, so I think that 375 might better. And I added a little s&p."

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