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Golden Eggs Florentine Casserole garnished with parsley, served in a baking dish, warm and cheesy

Eggs Florentine Casserole

This Eggs Florentine Casserole is a time-saving, make-ahead breakfast that combines rich flavors with minimal effort, perfect for brunch or meal prep!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk turkey 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

Equipment

  • 13x9-inch baking dish
  • large skillet
  • Whisk
  • Oven thermometer

Method
 

  1. Preheat your oven to 350°F.
  2. In a large skillet, cook the turkey sausage over medium heat until it’s no longer pink, about 6-8 minutes. Break it into crumbles as it cooks. Drain and transfer to a greased 13x9-inch baking dish.
  3. Using the same skillet, melt the butter over medium-high heat. Add the chopped onion and sliced mushrooms, cooking for 3-5 minutes until tender. Stir in the spinach, and spoon the veggie mixture over the sausage in the baking dish.
  4. In a large mixing bowl, whisk together the eggs and milk until well-blended. Pour this mixture evenly over the sausage and vegetables in the dish.
  5. Sprinkle the shredded Swiss cheese, cheddar cheese, and a dash of paprika across the top.
  6. Slide the dish into the oven and bake uncovered for 30-35 minutes, or until the center is set and a thermometer reads 165°F.
  7. Let the casserole rest for 10 minutes before serving. This will make slicing easier and ensure the flavors meld beautifully.

Notes

Assemble ahead: Prep everything the night before, cover, and refrigerate. Just bake it fresh in the morning! Drain the spinach well: Excess water will make your casserole runny. Squeezing it in a clean kitchen towel works wonders. Let it rest: Don’t skip the 10-minute resting period before cutting—it makes a world of difference. Fresh mix-ins: Toss in diced bell peppers, green chiles, or leftover cooked veggies. Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven. Double batch for meal prep: Cook two casseroles and freeze one for a busy weeknight rescue.