Spinach, Bacon & Cheese Egg Casserole

egg casserole, easy breakfast recipes

On one hand, casseroles that you can throw together the night before make life really simple the next morning.

On the other hand, there are some mornings where a casserole sounds really, really scrumptious, but you didn’t have the foresight to prepare one the night before. Granted, there are a few “day of” casseroles that work out okay, like this Walnut French Toast Bread Pudding Casserole that I whipped up on a whim one Saturday morning.

But most of the time egg casseroles with any sort of bread involved need the time to soak. Overnight time to soak. Save these casseroles for the season where meal planning is inevitable – Christmas morning, Easter morning, vacations, etc.

In fact, we have a holiday morning coming up, don’t we? New Year’s Day {perhaps after a few to many libations?} would be the perfect time to have an egg casserole prepped and ready to throw in the oven for an easy January 1, 2013 breakfast.

Spinach, Bacon & Cheese Egg Casserole

egg casserole, easy breakfast recipes

{Print this recipe}

Prep: 20 minutes + overnight | Bake: 60 minutes | Serves: 6


  • 1 tablespoon butter
  • 10 large eggs
  • 2-1/2 cups milk
  • 1 French baguette
  • 1 cup chopped fresh spinach
  • 6 slices of crispy bacon, crumbled
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 8-oz sharp cheddar cheese, cubed
  • 1/4 cup fresh Italian parsley, minced
  • 1/2 medium onion, diced
  • 2 green onions, diced


Butter a 9×13″ baking dish. Cube the baguette (roughly cut is fine), and place it on the bottom of the buttered baking dish. Layer the cheese, spinach, bacon, onions and parsley on top.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Worcestershire. Pour the egg mixture over top of the layers in the casserole dish, and then gently press down on the bread to make sure each piece has been soaked.

Cover the casserole tightly with aluminum foil, and let it sit overnight in the fridge.

egg casserole recipes, breakfast recipes, easy breakfast recipes

The morning of, preheat your oven to 375°F and bake the casserole covered for 45 minutes. Uncover the casserole, and then continue baking for another 15 minutes, or until the cheese has melted and the casserole is bubbly and set.

Let the casserole rest for 15 minutes before cutting and serving. Leftovers reheat well!

Spinach, Mushroom & Italian Sausage Lasagna

My family really doesn’t love lasagna. Not just my lasagna, any lasagna.

How does this happen?

Actually, my husband has grown to like it more over the years. Or he’s just being nice. For him it’s a texture thing – he’s not a big fan of ricotta cheese, so lasagnas loaded with it are a turnoff.

My kids, however? They’d rather eat a pile of vegetables. I’m not complaining, mind you, but really?? Who doesn’t like the cheesy goodness that is lasagna?

Oh well. It’s a good thing lasagna works awesomely for lunch-leftovers, and this particular batch turned out amazing!

Spinach, Mushroom & Italian Sausage Lasagna


lasagna, how to make lasagna, dinner recipes

{Print this recipe}

Prep: 30 minutes | Bake: 50 to 60 minutes | Serves: 6

1 24oz jar marinara sauce
9 cooked lasagna noodles, broken in half
1 15oz container ricotta cheese
4 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
1 large egg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon dried basil
1/4 cup freshly chopped Italian parsley
2 tablespoons dried parsley
2 cups chopped fresh spinach
1/2 cup mushrooms, sliced
1/2 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 Italian sausage link, pre-cooked and sliced in bite-sized chunks

Preheat the oven to 375°F.

Warm the olive oil over medium-high heat in a large skillet. Add the onions and mushrooms, and saute them until the onions become translucent – about 5 minutes. Throw in the garlic and 1/2 teaspoon of the salt, and continue to cook for another 2 minutes. Pour in the marinara, and bring the mixture to a simmer, then remove the pan from heat and set it aside.

Combine the ricotta, egg, 1 cup of the Parmesan cheese, 1/2 teaspoon of the salt, pepper, basil, fresh parsley and spinach in a large mixing bowl.

Ladle 1/4 of the marinara sauce into the bottom of a 9×9″ baking dish. Add 1/3 of the lasagna, arranging them in a layer, to cover the bottom. Spread another fourth of the marinara on top, then 1/2 of the ricotta mixture, 1/2 of the Italian sausage and 1/3 of each of the cheeses. Sprinkle dried parsley on top. Add another layer of lasagna.

Ladle another fourth of the marinara, followed by the other half of the ricotta mixture and a third of each the cheeses. For the final layer you won’t use the ricotta mixture. Instead, layer lasagna, sauce, cheese, parsley.

Spinach, Mushroom and Italian Sausage Lasagna

Cover the pan with aluminum foil and set it on a baking sheet (this makes it easier to get in and out of the oven). Bake for 40 minutes, then remove the foil and continue baking until the lasagna’s bubbly and the cheese is all melted on top – another 10 to 15 minutes.

Let the lasagna cool slightly before serving.

Apple Cinnamon French Toast Breakfast Casserole

Apple Cinnamon French Toast Casserole

If you scour Pinterest for recipes like I do, and one of the things you happen to be looking for is a breakfast casserole, you’ll fine that most of them have one thing in common:

“Place casserole in the refrigerator and let it sit overnight.”


When you’re not a meal planner like me, then that really sucks. I usually think of breakfast recipes on the weekends around 7:00 AM, not the evening before.

Simple things like pancakes, eggs, waffles.

But breakfast casseroles are fun, all kinds of yummy breakfast tastes melded into a 1-dish masterpiece. And it would be nice if you could make one the same day as you craved one, right?

Here’s my stab at THAT.Warning: it’s not perfect. There are actually some things I’ll do differently when I make this again. So, stay tuned….

Apple Cinnamon French Toast Breakfast Casserole

adapted from Apple Baked French Toast by Recipe4Living
Prep: 15 minutes | Rest: 1 hour (up to overnight) | Bake: 1 hour | Serves: 4

  • Non-stick cooking spray
  • 5 slices of French bread, cut 1-1/2″ thick
  • 4 large eggs
  • 1-3/4 cups whole milk
  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 apple, peeled and sliced thin (use Golden Delicious or another baking apple)
  • 3 tablespoons butter, cut into small cubes

Coat a 9×9″ glass baking dish with non-stick cooking spray. Place the slices of bread in the baking dish. It will be a tight fit, and the pieces should all touch, but that’s what you want.

Whisk the eggs, milk and 1/4-cup sugar together for about 30-seconds. Pour half of the liquid over-top the bread, taking care to coat all the pieces.

Lay the apple slices on top in one layer. Pour the remaining liquid mixture over-top the apples.

Mix 1/4-cup sugar, cinnamon and nutmeg together, and sprinkle it all over the top of the casserole.*Dot the top with butter.

Apple Cinnamon French Toast Casserole

Cover the baking dish, and refrigerate for 1-hour (but it would be okay overnight if that’s easier).

After an hour:

Preheat the oven to 350°F and take the casserole out of the fridge while you’re waiting for the oven to finish preheating.

Bake the casserole uncovered for 1-hour, and then let it sit for 10-15 minutes before cutting it into squares. Serve with butter and syrup, and or more cinnamon-sugar.

*NOTE: The cinnamon-sugar-nutmeg topping gets very brown in the oven, but still tastes good. When I make this again, I’m going to tweak that part to see if the flavor can be incorporated more uniformly throughout the dish!

Hearty Beef Lasagna

During the busy winter days leading up to Christmas I like to make hearty, warm comfort food meals – especially the kind you can prep on the weekend, and then throw in the oven for an hour later in the week. Makes my life a lot easier after a crazy workday.

Lasagna is one of my favorite casseroles to make, despite that my husband doesn’t love it (not that he doesn’t love MY lasagna, he’s just not a fan in general because of the ricotta cheese – everyone has their idiosyncrasies, I know). This particular recipe, with bolder flavors and spices than normal, garnered a different response from him the other night, “Wow, this is  actually really good.” I’ll take it, because yes. It is really good.

Note: The mozzarella is a little burnt around the edges in my photo (okay, a lot) because I forgot to set the timer on the oven after putting it in. Totally unintentional, but oddly turned out quite good – like that cheese that gets charred around the edges of a French onion soup, which I think is arguably the best part of French onion soup. So, if you also make the mistake of over-baking by about 15 minutes, don’t worry! It will still be fine.

Hearty Beef Lasagna


[Print this recipe]

Prep: 15 minutes
Bake: 50 to 60 minutes
Serves: 6

6 uncooked lasagna noodles
1 pound ground beef or turkey
1 16-ounce container ricotta cheese
2 cups shredded Italian cheese blend
2 cups shredded mozzarella
1 large egg
2 tablespoons dried Italian herbs
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon pepper
1 medium onion, diced
1 clove garlic, minced
1 jar marinara sauce
3 tablespoons extra virgin olive oil


Preheat the oven to 375 degrees. Spread 1 tablespoon of the olive oil into the bottom of a 1-1/2 quart baking dish. Set aside.

Place a large skillet over medium-high heat, add the olive oil followed by the onions. Saute until the onions are translucent, about 8 minutes, and then add the garlic and continue cooking for another minute. Add the ground beef, garlic salt, pepper and 1 tablespoon Italian herbs to the skillet, and cook until the ground beef has browned, about 10 minutes. Drain the beef mixture, and then add it back to the skillet along with 3/4 of the jar of sauce. Continue cooking over medium heat while you prepare the ricotta mixture.

In a large bowl, combine the ricotta, egg, 1 tablespoon Italian herbs, 1 teaspoon parsley and salt.

Layer uncooked pasta on the bottom of the baking dish, followed by a layer of the meat mixture, and then a layer of the ricotta mixture, then a layer of Italian cheese blend. Repeat these layers once more, ending with a layer of pasta on top. Pour the remaining sauce over the layers, and then cover with mozzarella cheese.

Bake for 50-60 minutes, or until the cheese is melted and the edges are slightly browned and bubbly. Serve with buttered crusty bread and a fresh salad.

If you have leftover meat sauce, save it for lunch another day with spaghetti.
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