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Eggs Florentine Casserole

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia
  • Total Time
    Prep: 20 min. Bake: 30 min. + standing
  • Makes
    12 servings


  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 12 large eggs
  • 2 cups 2% milk
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon paprika


  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish.
  • In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
  • In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Eggs Florentine Casserole Tips

What is the difference between eggs Benedict and eggs Florentine?

As the most basic level, eggs Florentine contains spinach and eggs Benedict does not. Eggs Benedict, an American brunch classic, is an English muffin topped with ham and poached eggs and then finished with a rich hollandaise sauce. Many people assume that eggs Florentine is a vegetarian variation of eggs Benedict, but eggs Florentine actually predates eggs Benedict. The earliest versions of eggs Florentine used Mornay, a creamy cheese sauce that's related to béchamel (here's an overview of the classic French sauces). However, the standard modern eggs Florentine recipe is a muffin topped with sliced tomato, sautéed or steamed spinach, a poached egg and hollandaise sauce.

How long is leftover egg casserole good for?

Refrigerate any leftover egg casserole within 2 hours. You can keep an egg-based casserole in the refrigerator for up to 3 or 4 days, or in the freezer for up to 3 months. (Here's how long other foods last in the fridge.)

How do you know if an egg casserole is done?

Egg casseroles and quiches usually cook for 30 to 40 minutes and should reach an internal temperature of at least 160°. For an easy way to test for doneness, insert a knife close to the center of the casserole. If the knife comes out clean, the casserole is done.

Research contributed by Hazel Wheaton, Taste of Home Books Editor
Nutrition Facts
1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

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  • quiltpinky1
    Feb 12, 2021

    recipe was in a current issue and I made it to take to bridge group. A big hit and I really liked the spinach in husband liked it also. A repeat recipe for sure!

  • JGa2595176
    Jun 11, 2019

    We eat "breakfast for dinner" alot in our home. This was a fantastic dish, hearty enough for an evening meal. I liked someone's suggestion to use green chilies, may try next time. I used a spicy bulk sausage, so it had a kick to it. Will be making again soon!

  • 7833louis
    Feb 14, 2019

    This is so tasty and makes a great leftover. Thanks for sharing!

  • Sandra
    Dec 22, 2018

    I love this, but I substitute Poke Salad for the spinach. Poke Salad has a better, more intense flavor than spinach.

  • angela32
    Jan 20, 2018

    I loved this! We recently started doing keto and this recipe fit right in. I did use half and half in place of the 2 % milk to lower the carbs even more to make it even more keto friendly. It was delicious!

  • Amy
    Jun 8, 2017

    Enjoyed this variation of classic "egg bake" recipes. I especially liked that it did not contain any bread since we have been eating "grain free". So many have bread cubes in. I chose to add green pepper for added flavor and veggie content, and it was good. Will definitely make this again.

  • swaclew
    Feb 12, 2017

    Delicious and easy! I blend a little bit of cottage cheese with the eggs and use less milk. This is a keeper!

  • murrworm88
    Dec 25, 2016

    Yum! So glad I added a can of green chilies to give this some kick. I only had a 16oz bag of spinach, so I baked mine for 15 minutes at 375, then another 35 minutes at 350 and it was perfectly done. Definitely keeping this one around.

  • CCI
    Dec 23, 2016

    Very good. I make it for a church brunch and it went over very well. I put it together the night before and baked in the morning. I did add three shredded potatoes for a little extra body and baked as directed.

  • cindiak
    Dec 6, 2016

    I made this when friends came over for breakfast and it was delicious. It got rave reviews.