Eggs Florentine Casserole

Potatoes, spinach, cheese, and Canadian bacon make this egg casserole filling enough for dinner.

Eggs Florentine Casserole
Servings: 6 Prep 10 mins Bake 375°F 40 mins


  • 1 large potato, about 10 ounces, cooked and diced
  • 1/2 cup water
  • 12 eggs
  • 1 cup reduced-fat shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 2 10 ounce packages frozen chopped spinach, thawed and water squeezed out
  • 2 ounces Canadian bacon, finely chopped

Make It

1. Place potato in a microwave-safe dish. Add water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.

2. Heat oven to 375 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3. In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.

4. Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375 degrees for 40 minutes or until set in center. Cool slightly before serving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 313, Fat, total (g): 18, chol. (mg): 451, carb. (g): 11, fiber (g): 2, pro. (g): 26, sodium (mg): 864, Percent Daily Values are based on a 2,000 calorie diet.