Spinach, Arugula and Tomato Breakfast Casserole

This savory breakfast casserole is great for weekend house guests and vegetarian-friendly. My sister and I made this one inspired by some of our favorite salad ingredients. Throw in a carafe of French press coffee and you’re really in business! Make up to a day in advance of baking.

Spinach, Arugula and Tomato Breakfast Casserole


  • 1 loaf Italian bread, cut into 1 ½ “ cubes

  • 1 dozen eggs

  • 2 cups heavy cream

  • 1 5 oz container of baby arugula and baby spinach

  • 1 clove garlic, minced

  • 1 shallot, chopped

  • 1 sprig fresh thyme

  • 1 dash crushed red pepper

  • 1 cup Gruyère cheese, shredded

  • ½ cup Parmesan cheese, grated

  • 1 pint colorful cherry tomatoes, halved, juice squeezed out

  • salt and pepper

  • olive oil for drizzling


  1. Warm a few drizzles of olive oil in a large cast iron skillet. Toast your cubed bread in two or three batches, adding olive oil each time.

  2. In the same pan, add a little more olive oil and sauté the shallot over medium heat. Then add in garlic, thyme leaves, a generous pinch of salt, a few cracks of black pepper, and a dash of red pepper flakes. Stir about 30 seconds until fragrant.

  3. Add in the arugula and spinach and cook down, about 5 minutes.

  4. Whisk eggs and heavy cream in a medium bowl.

  5. In a deep ceramic baking dish (9” x 13” minimum), coat with olive oil and layer as follows: half the bread, all of the sautéed mixture, half the tomatoes, half the cheeses, the remainder of the bread, remainder of the tomatoes, remainder of the cheese and finally the egg mixture.

  6. Allow to sit in the refrigerator overnight or up to a full day in advance. When ready to bake, preheat the oven to 350° F and bake for 40 minutes to an hour, until eggs are set.

Spinach and Tomato Breakfast Casserole | @beesandbubbles

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