1-Getting started with this Spinach Florentine Breakfast Casserole is straightforward and fun. Begin by preheating your oven to 350 degrees Fahrenheit, which sets the stage for even cooking. Lightly grease a 13×9-inch baking dish to keep everything from sticking.

2-First, cook 1 pound of bulk pork sausage in a large skillet over medium heat for 6 to 8 minutes until it’s no longer pink, breaking it into crumbles as it cooks. Once done, drain the fat and transfer the sausage to your prepared baking dish. This step adds a savory base to the casserole.

3-Next, in the same skillet, heat 2 tablespoons of butter over medium-high heat. Add 1 large chopped onion and 1 cup of sliced fresh mushrooms, cooking them until tender for about 3 to 5 minutes. Then, stir in 10 ounces of frozen chopped spinach that’s been thawed and squeezed dry.

4-Spoon and Layer the Ingredients Spoon this vegetable mixture over the sausage in the baking dish for a nice even layer. In a large bowl, whisk together 12 large eggs and 2 cups of 2% milk until well combined. Pour this egg mixture over the vegetables and sausage.

5-Top everything with 1 cup of shredded Swiss cheese, 1 cup of shredded sharp cheddar cheese, and 1/4 teaspoon of paprika for a cheesy finish. Bake uncovered for 30 to 35 minutes, or until the center is set and a thermometer reads 165 degrees Fahrenheit.

6-Let the casserole stand for 10 minutes before serving to allow it to firm up. This Spinach Florentine Breakfast Casserole is a hit for its simple steps and delicious outcome. For more breakfast inspiration, consider how eggs play a role in understanding the benefits of spinach in your diet.