If you've ever made eggs Florentine for a crowd—toasting the muffins, buttering the muffins, poaching the eggs, wilting the spinach, making the Hollandaise, prepping the garnish and getting it all assembled and plated and served, while it’s still hot—you'll appreciate this Impossibly Easy casserole version. Loaded with the flavorful combination of silky spinach, roasted red peppers, melty mozzarella and nutty Parmesan, and topped with perfectly cooked eggs, chopped fresh tomatoes and rich drizzle of Hollandaise—this easy egg bake delivers on all the luxurious flavor of eggs Florentine, just without the fuss. So, keep the recipe handy for your next brunch, because entertaining should be fun for the entertainer, too!
More About This Recipe
- Never heard of eggs Florentine? You’re in for a treat! “A la Florentine” is actually a French phrase that means “in the style of Florence” and refers to foods that are served on a bed of spinach and topped with a White Sauce to which cheese has been added. Fish and eggs are commonly prepared a la Florentine. If you find you’re a fan of this flavor combination, try this simple spin on Fish Florentine next.
Impossibly Easy Eggs Florentine Bake
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 8
- Ingredients 11
Ingredients
- 1 1/4 cups Original Bisquick™ mix
- 2 cups milk
- 12 eggs
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 4 cups lightly packed fresh baby spinach
- 1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
- 2 cups shredded mozzarella cheese (8 oz)
- 1 cup shredded Parmesan cheese (4 oz)
- 1 package (1.25 oz) hollandaise sauce mix
- 1/3 cup diced tomato
Instructions
-
Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
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Step2Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
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Step3Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.
Nutrition
380
Calories
20g
Total Fat
25g
Protein
25g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 310mg
- 104%
- Sodium
- 1130mg
- 47%
- Potassium
- 380mg
- 11%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 7g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 30%
- 30%
- Calcium
- 50%
- 50%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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