Eggs Florentine Breakfast Casserole

Eggs Florentine Breakfast Casserole (1)
8 servings
35  min cook time
20  min prep time


  • 9 Brioche Gourmet Brioche Rolls, cubed
  • Nonstick cooking spray
  • 8 slices thick-cut bacon, chopped
  • 1 package (10 ounces) chopped frozen spinach, thawed and squeezed dry
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Swiss cheese
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chopped fresh chives for garnish (optional)


Spray 13 x 9 inch baking dish with cooking spray. In large skillet, cook bacon over medium-high heat for 8 minutes or until crisp, stirring frequently; transfer to paper towel-lined plate.

In large bowl, toss spinach, 1/2 cup each Parmesan and Swiss cheese, and bacon. Spread rolls in prepared dish; top with spinach mixture. In same large bowl, whisk eggs, milk, mustard, salt and pepper; pour over roll mixture. Press down with back of large spoon to submerge rolls; cover and refrigerate at least 8 hours or overnight.

Let casserole stand 30 minutes at room temperature; preheat oven to 350°. Sprinkle remaining 1/2 cup each Parmesan and Swiss cheese over casserole; bake, uncovered, 35 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed.

Cut casserole into 8 squares; serve garnished with chives, if desired. Makes about 8 cups.

Enjoy your meal !
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