Eggs Florentine Casserole Recipe
For our Christmas brunch, I make eggs, sausage and spinach into a snappy casserole. Sometimes I mix in fresh peppers or green chilies, so play with it.
For our Christmas brunch, I make eggs, sausage and spinach into a snappy casserole. Sometimes I mix in fresh peppers or green chilies, so play with it.
- 1 large onion chopped
- 2 tablespoons butter
- 1/4 teaspoon paprika
- 2 cups 2% milk
- 1 pound bulk pork sausage
- 12 large eggs
- 1 cup sliced fresh mushrooms
- 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
- 1 cup (4 ounces) shredded swiss cheese
- 1 cup (4 ounces) shredded sharp cheddar cheese
- Carbohydrate 2.92740309538752 g
- Cholesterol 878.299396368847 mg
- Fat 31.8643704054276 g
- Fiber 0.288038755221608 g
- Protein 31.2108351192461 g
- Saturated Fat 10.7461845679771 g
- Serving Size 1 1 serving (196g)
- Sodium 534.834712348809 mg
- Sugar 2.63936434016591 g
- Trans Fat 4.3745006206187 g
- Calories 424 calories
Step-by-step
- Preheat oven to 350degrees. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
- In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
- In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165degrees. Let stand 10 minutes before serving.
Golden melted Swiss and sharp cheddar crown a set custard while savory pork crumbles and iron-rich spinach anchor the base.
- Scale baking vessels proportionally when altering portions; shifting from a 13x9-inch pan to an 8x8-inch dish requires monitoring internal heat past the standard 35-minute window to penetrate deeper mass.
- Express excess moisture from thawed spinach entirely using a clean kitchen towel, because residual water releases steam during baking and causes a watery, curdled egg protein network.
- Whisk eggs and 2% milk thoroughly until uniform to incorporate air, preventing heavy rubbery patches in the baked custard.
- Brown bulk pork sausage over medium heat for 6 to 8 minutes, breaking it into fine crumbles so fat renders efficiently before draining.
- Allow the casserole to rest for 10 minutes post-bake at room temperature so residual heat finishes setting the center and slices hold their structural integrity.
Proper moisture control prevents the dairy and egg emulsion from breaking down into liquid pools. Precise resting intervals allow protein strands to firm up adequately for clean portioning.
