Best 7 Mozzarella Spinach Breakfast Casserole Recipes

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Incorporating ample amounts of spinach and mozzarella cheese into your breakfast will help you start your day with a nutritious and flavorful meal. If done right, you can prepare an easy-to-make, quick-to-bake breakfast casserole that will be a hit with the whole family. With a few simple variations, this recipe can be made to fit your dietary preferences while still delivering the delectable flavors that are sure to please your taste buds. This comprehensive guide will provide you with all the necessary steps required to create a delicious mozzarella spinach breakfast casserole that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

MOZZARELLA & SPINACH BREAKFAST CASSEROLE



Mozzarella & Spinach Breakfast Casserole image

Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. -Nancy Murphy, Mount Dora, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top., Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 800mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

  • Grease a 9-by-13-inch (3-quart) casserole dish with oil.
  • Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
  • Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  • Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
  • In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA



Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella image

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Sauté     Low Carb     Mozzarella     Sausage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
  • Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA



Make-Ahead Spinach and Mozzarella Breakfast Strata image

This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.

Provided by Sarah

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h45m

Yield 8

Number Of Ingredients 10

3 tablespoons unsalted butter
1 ½ cups finely chopped yellow onion
3 pinches herbes de Provence, or to taste
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
butter-flavored cooking spray
8 cups cubed Italian bread
1 cup shredded reduced-fat mozzarella cheese, or more to taste
9 large eggs
1 cup skim milk

Steps:

  • Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
  • Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
  • Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
  • Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 25.9 g, Cholesterol 230 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 485.1 mg, Sugar 4 g

RITA'S SPINACH CASSEROLE



Rita's Spinach Casserole image

This is a quick and delicious way to get kids to eat spinach! Ground beef and tomato sauce are layered in a casserole with spinach and mozzarella cheese.

Provided by KSBEESON

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 (15 ounce) can tomato sauce
1 cup sour cream
1 teaspoon dried thyme
3 ½ cups farfalle (bow tie) pasta, uncooked
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
  • Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
  • Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
  • Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 23.9 g, Cholesterol 74.9 mg, Fat 20.8 g, Fiber 3.2 g, Protein 24 g, SaturatedFat 10.5 g, Sodium 583.6 mg, Sugar 4.1 g

SPINACH 'N SOUR CREAM CASSEROLE



Spinach 'n Sour Cream Casserole image

I've loved this since I was a kid. Creamy, delicious spinach. I crave this all the time. It's a comfort food for me.

Provided by Babybub

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach
1 cup sour cream, heaping
2 1/2 teaspoons onion powder
2 chicken bouillon cubes
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons flour
3/4 cup milk

Steps:

  • Cook spinach according to directions and drain well.
  • In a small saucepan, melt butter; add flour and milk; stir until thick. This is now referred to as white sauce.
  • Combine white sauce, sour cream, onion powder, bouillon and salt.
  • Combine with spinach and place in casserole dish.
  • Bake at 350 for 20 minutes.
  • Note: I sometimes sprinkle the top with grated mozzarella or Parmesan. Also, This may be too much onion powder for your tastes. Adjust according to preference.

Nutrition Facts : Calories 246.6, Fat 18, SaturatedFat 10.9, Cholesterol 39.6, Sodium 841.7, Carbohydrate 15.3, Fiber 4.6, Sugar 2.2, Protein 9.8

SPINACH BREAKFAST CASSEROLE!



Spinach Breakfast Casserole! image

I tweaked this recipe to give it some pizazz for a Brunch Bridal Shower! It was a huge hit and all the girls wanted a copy! It looks very pretty and it's super yummy!! You don't have to use all of the veggies- but it definately adds to the taste and overall look if you do!

Provided by chelseajoy

Categories     One Dish Meal

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 12

10 eggs (slightly beaten)
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups soft bread cubes
2 cups sharp cheddar cheese (shredded)
1/2 cup green onion (thinly sliced)
1 lb ham (cut into cubes, or cooked sausage)
1 1/2 cups fresh spinach (drained well and sliced into small pieces)
1/2 cup sliced black olives
1/2 cup sliced mushrooms (if using canned, drain very well)
fresh tomato (optional-for color)

Steps:

  • Preheat oven to 325.
  • In a large mixing bowl combine eggs, milk, mustard, and salt; stir well.
  • Spread 1/2 of bread cubes evenly in the bottom of a greased 9x13 pan.
  • Sprinkle with 1/2 of veggies, ham, and cheese over bread.
  • Repeat layering using the remainder of the ingredients(not eggs yet).
  • Now- pour egg mixture slowly and evenly over casserole
  • Bake for 55-60 minutes or until your eggs are set.
  • Serve with a fruit salad for a beautiful brunch!

Tips:

  • For a crispy top, make sure the casserole is cooked uncovered for the last 15 minutes of baking.
  • If you don't have a large skillet, you can cook the spinach in batches in a smaller skillet.
  • Be sure to drain the spinach thoroughly before adding it to the casserole mixture.
  • If you don't have fresh spinach, you can use one 10-ounce package of frozen spinach, thawed and squeezed dry.
  • You can use any type of cheese that you like in this casserole. Cheddar, Swiss, or Parmesan cheese would all be good options.
  • For a vegetarian casserole, omit the bacon or sausage.
  • This casserole can be made ahead of time and baked just before serving. To do this, prepare the casserole according to the recipe and then cover and refrigerate for up to 24 hours. When you're ready to serve, bake the casserole at 350 degrees Fahrenheit for 45-50 minutes, or until heated through.

Conclusion:

This easy-to-make Mozzarella Spinach Breakfast Casserole is a delicious and satisfying way to start your day. It's perfect for busy mornings or for a special brunch. With its combination of eggs, spinach, mozzarella cheese, and your choice of protein, this casserole is sure to please everyone at the table. So next time you're looking for a breakfast recipe that's both delicious and nutritious, give this Mozzarella Spinach Breakfast Casserole a try.

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