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Impossibly Easy Eggs Florentine Bake

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By Betty Crocker Kitchens
Updated Oct 27, 2019
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake 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.
  • Step 
    3
    Meanwhile, 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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