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Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

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Last updated on February 6th, 2026 at 09:51 am

This gourmet version of our Breakfast Casserole takes it up a notch or two! Creamy goat cheese, sun-dried tomatoes, and fresh spinach are a delicious combination fit for a ladies’ brunch, baby shower, or a holiday breakfast.

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Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

A gourmet baked egg and cheese casserole, this is easy to make and can be prepared ahead. Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Breakfast for Dinner, Main Course
Cuisine: American, Farm-to-Table
Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead
Servings: 8
Calories: 269kcal
Author: Holly
Cost: $10

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Blender or Food Processor
  • 1 9 x 13 Casserole Dish

Ingredients

  • ¾ cup sun-dried tomatoes
  • 2 cups goat cheese, crumbled
  • 3 cups fresh baby spinach a cup is about a handful
  • 8 eggs beaten well
  • 1½ c. milk
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1¼ t. dry ground mustard

Instructions

  • Preheat oven to 300°F.
  • Grease baking dish.
    Layer spinach, sun-dried tomatoes, and goat cheese in casserole dish.
  • Beat eggs with milk, salt and mustard—blender or food processor works best for this.
    Pour mixture over veggies and cheese (make sure veggies are well-covered).
  • Cover and chill 8 hours or overnight. (Optional–see notes.)
  • Uncover and bake at 300° for 60 minutes, or until set (bubbly).
  • Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic. 

Nutrition

Calories: 269kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 195mg | Sodium: 547mg | Potassium: 561mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2042IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 3mg

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Bourbon Honey Pecan Pie

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Last updated on December 30th, 2021 at 10:05 pm

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5 from 1 vote

Bourbon Honey Pecan Pie

The flavors of honey and bourbon take pecan pie from delicious to out-of-this-world!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: Bourbon, Dessert, Fall, Holiday, Honey, Pecan Pie, Pie, Texas Honey, Thanksgiving
Servings: 8
Calories: 498kcal
Author: Holly

Equipment

  • Pie plate
  • Mixing bowl

Ingredients

  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup light corn syrup
  • 1/4 cup honey
  • 1/3 cup salted butter melted
  • 3 eggs beaten
  • 4 tablespoons bourbon
  • 1 cup pecans chopped
  • 1 pie crust unbaked, see note
  • whipped cream optional, for serving

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Place chopped pecans into the prepared pie crust.
  • In a medium mixing bowl, place sugar, brown sugar, salt, corn syrup, honey, melted butter, eggs, and bourbon. Stir well until all are combined well.
  • Pour honey bourbon mixture over pecans in pie plate.
  • Bake at 350 for 1 hour to 1 hour to 1 hour and 10 minutes. When pie is done, the pecans will become slightly browned on top. Note: cover the pie crust with foil when it begins to turn golden brown.

Notes

Note on pie crust: One of my biggest inner conflicts in cooking is Pie Crust. I am a foodie purist and I love making food from scratch. But pie crust has been a challenge for me. We have found a recipe that we love, and it is loaded with real butter and lard!
So, even though I continue to try to make real pie dough at least once a year, I have found the store-bought rolled out pie crust to be a pretty darn good substitute and certainly is much easier and less likely to mess up the pie. Plus it’s a lot faster, and you can make a yummy pie in less than twenty minutes!
The rolled out pie crust usually comes in a box of two in the refrigerated section of the grocery store,  near the refrigerated biscuit dough in the pop-open cans.

Nutrition

Serving: 1slice | Calories: 498kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 338mg | Potassium: 106mg | Fiber: 2g | Sugar: 55g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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