There’s just something magical about baking up a warm, herb-kissed breakfast that welcomes everyone to the table. This Spinach & Herb Breakfast Casserole is one of my favorite ways to make mornings feel special—whether it’s a slow Saturday or a busy brunch with friends. It’s creamy, cheesy, and bursting with garden-fresh flavor. Plus, it’s make-ahead-friendly and adaptable for all kinds of eaters. Let’s turn a handful of humble ingredients into something truly wonderful!
Why You’ll Love This Recipe
This recipe was born out of one of those ‘what-do-I-do-with-all-this-spinach?’ moments. As a former chef, I had a few tricks up my sleeve—and this casserole quickly became a family favorite. It’s now a go-to for holiday brunches, meal prep, and cozy Sunday mornings.
- Feeds a crowd: Perfect for brunch gatherings or family-style weekends.
- Make-ahead friendly: Assemble it the night before and just pop it in the oven.
- Flavor-packed: Fresh herbs and a mix of cheeses make every bite exciting.
- Flexible: Choose between a crusty bread base or a hearty, crustless gluten-free version.
- One-pan wonder: Minimal dishes, maximum deliciousness.
Ingredients Breakdown
Essentials
- 6 cups cubed day-old crusty bread (like sourdough or baguette)
- 2 tablespoons olive oil (or butter)
- 10–12 oz fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 6 large eggs
- 1 1/2 cups whole milk (or 1 cup milk + 1/2 cup cream)
- 1 cup shredded cheese (Gruyère, sharp cheddar, or a blend)
- 1/2 cup crumbled feta or goat cheese (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
Pro Tips
- Use bread that’s a day or two old—it soaks up the custard beautifully without turning soggy.
- No fresh spinach? You can use frozen—just thaw and squeeze thoroughly to remove water.
- Mix up your cheese! Sharp cheddar for comfort, Gruyère for elegance, or goat cheese for tang.
- Want it dairy-free? Swap dairy milk with your favorite plant-based alternative and use vegan cheese.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Butter or oil a 9×13-inch casserole dish generously.
- Spread the cubed bread in the dish in an even layer. If it’s quite dry, drizzle with a little olive oil.
- In a large skillet, heat olive oil over medium. Add the minced garlic and sauté for 30 seconds. Add chopped spinach and cook until wilted and deep green, about 2–3 minutes. Remove from heat and press out excess liquid.
- Stir the fresh herbs into the spinach mixture along with a small pinch of salt and pepper.
- In a large bowl, whisk together eggs, milk (and cream if using), salt, pepper, and red pepper flakes. Stir in half the shredded cheese and all the spinach-herb mixture. Add the feta if using.
- Pour the egg mixture evenly over the bread cubes in the pan. Gently press everything down so the bread absorbs the liquid.
- Sprinkle the remaining cheese over the top.
- Bake uncovered for 40–45 minutes, or until the center is fully set and the top is golden and puffed. If the top starts to brown too quickly, tent with foil toward the end.
- Let it rest for 5–10 minutes before slicing. Garnish with extra herbs and serve warm.
Chef’s Tips and Tricks
- Moisture is the enemy: Be sure to drain or wring out your spinach really well to prevent soggy casserole.
- Go for bold herbs: Dill and chives bring a punchy freshness—don’t skip them if you can help it.
- Balance your cheese: A mix of melty and tangy cheeses gives the best flavor contrast.
- Make it a meal prep hero: Slice and store for quick weekday breakfasts or lunches.
Recipe Variations and Serving Suggestions
- Crustless & Gluten-Free: Swap bread for cooked potatoes or quinoa; use 8 eggs instead of 6.
- Add-ins: Sautéed mushrooms, sun-dried tomatoes, sautéed leeks, or roasted red peppers mix in beautifully.
- Herb switch: Try fresh basil, thyme, or tarragon for different vibes.
- Serve with: A bright green salad, sliced avocado, and a drizzle of hot sauce.
- Brunch upgrade: Pair it with mimosas or citrusy sparkling water for a festive touch.
FAQs
Can I make this the night before?
Yes! Assemble everything, cover, and refrigerate. In the morning, bake straight from the fridge—just add 5–10 minutes to the bake time.
Can I freeze this casserole?
The crustless version freezes best. Just wrap tightly, freeze up to 1 month, and thaw overnight in the fridge before baking.
What other greens can I use?
Kale, Swiss chard, or even arugula work well—just make sure to cook and drain them first to reduce moisture.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Ingredients:
- 6 cups cubed day-old crusty bread
- 2 tablespoons olive oil
- 10–12 oz fresh spinach, chopped
- 2 cloves garlic, minced
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup shredded cheese (Gruyère or cheddar)
- 1/2 cup feta or goat cheese (optional)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon kosher salt
- Black pepper & red pepper flakes to taste
Instructions:
- Preheat oven to 350°F and butter a 9×13-inch dish.
- Toast cubes of bread in dish. Sauté spinach and garlic, then stir in herbs.
- Whisk eggs, milk, cheese, salt, pepper, and spinach mixture.
- Pour over bread, top with remaining cheese, bake 40–45 min.
Nutrition: 260–320 calories per serving
Did you make this cozy casserole? I’d love to hear how it turned out! Leave a comment below, snap a pic and tag me on Instagram @thekitchensaid, or share it with your brunch-loving friends. Let’s keep our kitchens cozy and delicious together!
