Spinach Breakfast Casserole
Cuisine: Fusion
Author: Anita
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
A simple breakfast casserole with an unusual blend of flavors, great as a base for variations.
  • 8 eggs
  • 1¾ cups milk
  • ½ tsp salt
  • ½ tsp pepper
  • 4 cups tightly packed fresh spinach or a 10-oz package frozen spinach
  • ¾ cup chopped onion (about 1 medium-small)
  • ½ cup salsa (medium or hotter if you desire)
  • ½ tsp cumin
  • ½ tsp nutmeg
  • 1½ cups shredded jack & cheddar cheese
  • optional: 2-4 tbsp hot diced green chiles for extra heat
  1. Preheat oven to 350°. Spray either a 13"x9" or a 9" round baking dish with cooking spray & set aside.
  2. Mix the eggs, milk, salt, and pepper in a bowl and set aside.
  3. In a medium skillet, dump the salsa onion, and spinach in. Cover and cook over medium heat until spinach and onions are cooked down and softened. Add the cumin and nutmeg and blend thoroughly. Taste to check heat level and add the diced hot green chiles to taste, if you want.
  4. Spread the spinach mixture in the bottom of the baking dish evenly. It may not completely cover the bottom and that's okay. Pour the egg mixture on top and then sprinkle the shredded cheese evenly over the top.
  5. Bake for 35 minutes for the 13"x9" dish or 45 minutes for the 9" round dish. Check if it's done by reaching into the oven with a mitt on and gently shaking the dish. If it wiggles in the middle, it's not yet set and needs more cooking. Don't sweat it if there's just a hint of wiggle.
  6. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/breakfast/spinach-breakfast-casserole/