Breakfast Casserole
- Prep
- 15 mins
- Cook
- 55 mins
- Cool
- 15 mins
- Total
- 1 hr 25 mins
- Makes
- 4 servings
Ingredients
Instructions
Sauté: Melt butter in large pan (Note 4) over medium heat. Add tomatoes, garlic, and black pepper. Stirring occasionally, cook until tomatoes are softened and starting to peel, about 5 minutes. Increase to medium-high heat. Add half of spinach, constantly stirring until wilted, about 1 minute. Repeat with remaining spinach. Stirring frequently, continue cooking until tomatoes have broken down and nearly all released liquid has evaporated, about 5 minutes.
Assemble Casserole: Transfer pan's contents to 8x8 inch baking dish (Note 5), spreading evenly along bottom of dish, including edges and corners. Whisk eggs, heavy cream, 1/2 cup parmesan cheese, and salt in large bowl until well-mixed and pale yellow. Carefully pour mixture over tomatoes and spinach in baking dish.
Make Ahead: If making ahead of time, cover baking dish tightly with plastic wrap and refrigerate until ready to bake, up to 1 day in advance. Keep 1/4 cup parmesan cheese (used for topping) separate from casserole.
Bake: Preheat oven to 350 F. Take casserole out of refrigerator, discarding plastic wrap. Evenly sprinkle 1/4 cup parmesan cheese on top. Bake uncovered at 350 F until top is puffy and golden, about 40 minutes. Toothpick inserted into center should come out clean.
Serve: Cool casserole at room temperature until interior is set, about 15 minutes. Cut into 4 squares, and serve (Note 6).
Nutrition
| Makes 4 Servings |
| Amount Per Serving (4x4-inch square): |
| Calories 350 (69% from fat) | |
| Total Fat 27g | 42% |
| Saturated Fat 17g | 84% |
| Cholesterol 258mg | 86% |
| Sodium 620mg | 26% |
| Net Carb 4.5g | |
| Total Carb 7g | 2% |
| Dietary Fiber 2.5g | 10% |
| Sugars 3.5g | |
| Protein 16g |
NOTES & TIPS
(1) Tomatoes. A 10-ounce package corresponds to 1 pint (2 cups). Use fresh cherry tomatoes or grape tomatoes. Either single-color or multi-color varieties can be used.(2) Spinach. A 10-ounce package corresponds to 7 cups packed. I use fresh raw baby spinach. I discard any extra large stems, but otherwise use both stems and leaves. Frozen spinach should be fine to use; adjust the cooking time as needed.
(3) Parmesan Cheese. A total of 3/4 cup (1/2 cup + 1/4 cup) is needed. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(4) Large Pan. I use a 10-inch high-sided nonstick sauté pan. Select a pan that can hold at least half of the raw spinach at a time.
(5) Baking Dish. I use a glass 8x8-inch baking dish and do not grease or line. Other 2-quart bakeware will also work. If your bakeware is metallic, your baking time may be different from mine since glass transfers heat differently than metal.
(6) Serving / Leftovers. This casserole can be served with other low carb breakfast fare like cheddar biscuits or large-batch crispy baked bacon. Casserole leftovers can be covered and stored in the refrigerator, and reheated uncovered in a 350 F oven for 10 to 15 minutes.
(7) Ingredient Swaps. This recipe is easily customizable. You can swap in other vegetables like bell peppers, onions, broccoli, or cauliflower. If you want extra protein, you can mix in sausage, ground beef, prosciutto, or ham. Just make sure these ingredients are pre-cooked on the stovetop before baking. For an extra pop of color, top with crispy crumbled bacon or sliced scallions.