Spinach Florentine Breakfast Casserole

01Method

1. 1

   Wrap the thawed spinach in a clean kitchen towel and wring it out firmly over the sink until as much moisture as possible has been removed. Set aside.

2. 2

   Warm the oil in a large skillet over medium-high heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the spinach and cook, breaking it up with a spoon, until it appears dry, about 2 minutes. Remove from heat and allow to cool for about 5 minutes.

3. 3

   Set aside a small portion (about a quarter cup) of the spinach mixture. Combine the remainder in a bowl with the mascarpone, half the Parmesan, a portion of the salt, and a portion of the black pepper. Mix until smooth and uniform; set aside.

4. 4

   In a large bowl, whisk together the eggs, half-and-half, crushed red pepper, the reserved spinach mixture, a portion of the Parmesan, and the remaining salt and pepper. Lightly oil a 13x9-inch baking dish. Lay the bottom halves of the English muffins in three rows of two across the dish. Spread the spinach-mascarpone filling evenly over the muffin bottoms, then place the muffin tops over them. Pour the egg mixture over everything, pressing the muffins down to submerge. Scatter the remaining Parmesan over the top.

5. 5

   Cover the dish tightly with foil and refrigerate for at least 1 hour or up to 12 hours.

6. 6

   Preheat the oven to 350°F. Remove the foil and bake until the egg mixture is just set and the muffin tops are golden, about 45 minutes. Allow to cool for 10 minutes before cutting and serving.