Spinach Breakfast Casserole

Spinach Breakfast Casserole

Spinach Breakfast Casserole is a mild to spicy version of spinach and eggs with a unique and interesting flavor – a hit with just about anyone

I really like this Spinach Breakfast Casserole for its combination of interesting flavors. On one hand, this is a classic spinach souffle or spinach egg bake; but on the other hand, the cumin and nutmeg give a unique flavor that take it out of typical Southwestern flavors.

This is also very easy to make and great for serving guests or for a brunch. In the photo, I made it in a 9-inch round baking dish. I would generally prefer it in a 9″x13″ baking dish. Why? Because I really like the crust on top and the rectangular dish will give me lots more of that crust. It’s really good both ways, though. I served this for guests yesterday and it was a hit.

If you want to make this a heartier breakfast dish, you can always add chopped ham or bacon – also very good. I made this one twice – once with Winking Girl Medium Tomatillo Salsa and once with a fresh mild red salsa. Both were very good – I don’t think it matters that much; just be aware of the heat level and adjust for how much heat you want.

This is a good basic recipe to try variations of. Hope you have fun with it!

Spinach Breakfast Casserole
Prep time
Cook time
Total time
A simple breakfast casserole with an unusual blend of flavors, great as a base for variations.
Recipe type: Breakfast
Cuisine: Fusion
Serves: 4 servings
  • 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!


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