Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

This casserole was inspired by the popular breakfast dish "Eggs Florentine," a variation of Eggs Benedict that substitutes spinach for ham. This casserole also features plenty of spinach and cheese, along with English muffins and fresh herbs, all baked under a layer of delicate egg custard. This vegetarian casserole is filling and healthy, rich in protein and fiber, and provides long-lasting energy. Perfect for breakfast.

Ingredients:

• 2 tbsp unsalted butter, plus extra for greasing the pan
• 3 bunches spinach (about 700 g), tough stems trimmed
• 1/4 tsp ground nutmeg
• 12 large eggs
• 2 cups whole milk
• 2 tsp. grated lemon zest
• 6 English muffins, halved and quartered
• 1 bunch green onions, chopped
• 2 cups grated Swiss cheese (220 g)
• Crème fraîche, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, sour cream, Swiss cheese, spinach, green onions, lemon zest, nutmeg

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Preparation:

Step 1
• Melt the butter in a large skillet over medium-high heat. Add half the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, nutmeg, 1 teaspoon salt, and a few freshly ground black pepper. Cook until all the spinach is wilted, another 3 minutes. Drain the spinach in a colander and let it cool, then squeeze out any excess liquid. Chop the spinach.
Step 2
• Grease a 9 x 13-inch baking pan with butter. In a large bowl, whisk together the eggs, milk, lemon zest, 1 teaspoon salt, and a pinch of freshly ground black pepper. Place half of the English muffin slices in the prepared pan.
Step 3
• Top with half the spinach, green onions, and cheese. Then top with the remaining English muffin pieces, spinach, green onions, and cheese. Drizzle with the egg mixture and press down on the buns to submerge them. Cover with foil and refrigerate for 3 hours or overnight.
Step 4
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 190°C (350°F) and bake the casserole, covered with foil, until completely set, about 25 minutes. Uncover and bake until the top is golden brown, another 20 minutes. Let cool for 10 minutes before serving. Serve with crème fraîche.

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