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Quick and Creamy Spinach Egg Casserole Recipe for Dinner

Quick and Creamy Spinach Egg Casserole

A tender, cheesy spinach and egg casserole baked until creamy and just set. It is an easy dinner that comes together with familiar ingredients and minimal preparation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 ounces Frozen chopped spinach, thawed and thoroughly squeezed dry
  • 8 eggs Large eggs
  • 1 cup Half-and-half or whole milk
  • 1 cup Shredded mozzarella or cheddar cheese
  • 1/2 cup Grated Parmesan cheese
Vegetables and Aromatics
  • 1/2 medium onion Medium yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 tablespoon Butter or olive oil
Seasonings
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 pinch Ground nutmeg, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease an 8-inch square or similar 2-quart baking dish.
  2. Press or wring the thawed spinach very dry using a clean kitchen towel or several layers of paper towel.
  3. Sauté the onion in butter or olive oil for 3 to 5 minutes. Add the garlic and cook for about 30 seconds.
  4. Whisk the eggs, half-and-half, kosher salt, black pepper, and optional nutmeg in a large bowl.
  5. Stir in the squeezed spinach, sautéed onion and garlic, mozzarella or cheddar, and Parmesan.
  6. Pour the mixture into the prepared baking dish and spread it into an even layer.
  7. Bake for 30 to 40 minutes, until the center is set and a knife inserted near the middle comes out mostly clean. The internal temperature should be about 160°F.
  8. Let the casserole stand for 5 to 10 minutes before slicing and serving.

Notes

The spinach must be squeezed very dry to prevent a watery casserole. Do not overbake; residual heat will continue cooking the eggs. Refrigerate leftovers and reheat gently until warm.