Description
This Spring Brunch Egg Casserole is fluffy, savory, and packed with fresh spinach, cheese, and herbs. It’s perfect for Easter, Mother’s Day, or any springtime gathering. Best of all—it’s make-ahead friendly, so you can prep it the night before and bake it fresh in the morning.
Ingredients
Scale
- 8 large eggs
- 1 cup milk (dairy or plant-based)
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1 cup chopped fresh spinach
- 1/4 cup chopped green onions or leeks
- 1 tablespoon chopped fresh parsley or dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cubed day-old bread or cooked hash browns (optional, for texture)
- Butter or oil for greasing
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch or similar baking dish.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Stir in spinach, green onions, herbs, cheese, and optional bread or potatoes.
- Pour the mixture into the prepared dish and spread evenly.
- Bake for 35–40 minutes or until the center is set and the top is golden.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- To make ahead: Prepare and refrigerate the unbaked casserole overnight. In the morning, bake as directed.
- For a heartier version, add crumbled cooked sausage or bacon.
- Great served with fruit, muffins, or a green salad for brunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast or Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
Keywords: egg casserole, spring brunch, spinach egg bake, Easter casserole, make-ahead egg dish