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Breakfast Spinach Casserole

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 10

Make this one-dish casserole when you are entertaining at brunch. It contains all the major breakfast food groups – bread, eggs, cheese, bacon and spinach for your greens. Photo credit: Liren Baker from Kitchen Confidante.


  8 oz French bread

  6 Tbs butter

  1 tsp McCormick® McCormick® Sage, Rubbed

  1 1/2 cups Swiss cheese

  1/2 cup Parmesan cheese

  1 cup onion

  1/4 cup flour

  2 cups McCormick® Kitchen Basics® Organic Free-Range Chicken Stock

  1 1/2 tsp McCormick® McCormick® Garlic Powder

  1 tsp McCormick® McCormick® Black Pepper, Coarse Ground

  1/4 tsp McCormick® McCormick® Nutmeg, Ground

  1 cup half-and-half

  8 eggs

  4 cups baby spinach leaves

  8 slices bacon

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Place bread cubes in 13x9-inch baking dish. Melt 3 tablespoons of the butter. Stir in sage; drizzle mixture over bread cubes. Sprinkle with cheeses. Set aside.@*

Melt remaining 3 tablespoons butter in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender. Sprinkle with flour; cook and stir 2 minutes or until lightly browned. Add stock, garlic powder, pepper and nutmeg; whisk until blended. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Remove from heat.@*

Gradually whisk in half-and-half until well blended. Whisking constantly, add beaten eggs. Gradually pour into baking dish. Top with spinach. Sprinkle evenly with crumbled bacon and additional Parmesan cheese, if desired. Cover with plastic wrap. Refrigerate at least 1 hour or overnight. (If refrigerated overnight, let casserole stand at room temperature 1 hour before baking.)@*

Preheat oven to 350°F. Bake 40 to 45 minutes or until center of casserole is set and top is lightly browned. Let stand 10 minutes before serving.@*

Nutritional Information:

Calories 363

Total Fat 23g 

Cholesterol 202mg 

Sodium 622mg 

Total Carbohydrate 20g 

Dietary Fiber 1g 

Protein 19g