Welcome to week three of the Hot Breakfast Challenge.
Breakfast has always been a favorite meal for our family. My oldest regularly asks me at bedtime what will be served at the next meal. Even back before we had kids, my husband and I often went out for breakfast when we were dating or first married. For him, breakfast is a comfort food. For me? Any food is comfort food! But, one of my favorites is this easy casserole that can be made ahead. It was served to us on our honeymoon at the little bed and breakfast we were staying in. It’s a delicious way to get your children to eat spinach.
Eggs Florentine Casserole
Ingredients
- 9 eggs
- 1 pint cottage cheese
- 8 ounces grated Swiss cheese
- 8 ounces crumbled Feta cheese
- 1 10 ounce package frozen chopped spinach, completely thawed and squeezed dry
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13-inch pan with nonstick cooking spray.
- In large mixing bowl, beat eggs.
- Add cheeses and stir to combine well.
- Stir in spinach.
- Pour into prepared dish.
- Bake for 45 minutes to one hour, or until eggs are cooked through.
- Cool slightly before cutting into squares.
Jamie says
I made your muffins this morning and they were DELICIOUS! I am so glad I did it! My husband loved them, too! We just went with the plain recipe but put cinnamon sugar on top…! I was telling friends about the healthy recipe all day. Who would have guessed that whole wheat muffins could be so good? Thank you for the recipe and the inspiration!
Sherry says
Yum, this sounds delicious! I’d have to scale it down for just myself though.
FishMama@LifeasMOM says
Sherry, truth be told, my family doesn’t love it as much as I do. So, I mix up the batch and divide it into small aluminum pie pans. Cover with foil, slip into a ziploc and freeze. I don’t even thaw it before baking. In this way, I can have a yummy “Chick Breakfast” whenever I want. 😉
Sherry says
Sweet! Thanks for the idea!
Katie says
Yummy, how many people can have this if i go by the same ingredients you have mentioned?
FishMama@LifeasMOM says
Since it’s in a 9×13, you can easily cut it into 16 pieces, but you’re going to want to eat more than one. The B&B served it with muffins and fruit salad on elegant dishes. It was very nice.
Katie @ 3 Blondes and a Redhead says
Jessica, this sounds DELISH! Totally something my family would love. I’m putting it on the meal plan for next week. Can’t wait!
Jolene says
Gosh. Ive totally forgotten about the hot breakfasts this month. I havent really been feeling well @ the beginning of this pregnancy! Maby Ill try for next month! At least I got lots of recipes to try!
Ranee @ Arabian Knits says
I don’t remember if I thanked you already for hosting this, but thank you! I have really enjoyed reading your posts and getting ideas from other people on what to make for breakfast. Good job ladies!
Doris says
*sigh* Have you ALWAYS been this amazing? LOL Oh, hey…thanks for visiting my blog! Was way cool to see a comment from you about the quilting.
Mihelle says
Do you think this can be made in muffin pans? If so, how long do you think I should bake for? Surely an hour would be too long right?
Toni Anderson says
It’s definitely worth a try! Yes, you would need to cut the baking time to probably 20 – 30 minutes.