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

Holly
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.
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Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Breakfast for Dinner, Main Course
Cuisine American, Farm-to-Table
Servings 8
Calories 269 kcal

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: 269kcalCarbohydrates: 9gProtein: 19gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 195mgSodium: 547mgPotassium: 561mgFiber: 2gSugar: 7gVitamin A: 2042IUVitamin C: 7mgCalcium: 182mgIron: 3mg