Polenta Breakfast Bake

This easy breakfast casserole recipe featuring San Gennaro polenta, bacon, and spinach will make for a delicious way to start the day!

This easy breakfast casserole recipe featuring San Gennaro polenta, bacon, and spinach will make for a delicious way to start the day! It’s perfect for breakfast, brunch, or dinner.

You have to love breakfast casseroles because they are easy to make, can be made in advance, and feed a crowd. Plus, the leftovers reheat well. This easy egg casserole filled with polenta will leave your family & friends feeling full and nourished to face the day.  

Meal-prep alert: This casserole can be made in advance. Pour the mixture into the pan and refrigerate for up to 24 hours. Bring to room temperature (approx. 30 minutes) and bake when ready to eat. You can also reheat the cooked casserole for meals later in the week.

Ingredients

1 tube San Gennaro Traditional Italian Polenta
1 tablespoon olive oil
1 lb bacon, chopped into ½” pieces
1 small white onion, thinly sliced
16 ounces of spinach, roughly chopped 
12 large eggs
1 cup milk
1 tablespoon Dijon mustard
2 cups shredded cheddar cheese divided
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 350 F. Coat a 9×13 pan with nonstick cooking spray and set aside.

Cut polenta into ¼-½” cubes. Pan-fry over medium heat in a large skillet until just golden on the outside, approximately 10 minutes. Set aside. 

In the same large skillet, cook bacon over medium heat until it is golden and starting to crisp up for 6-8 minutes. Add the onion and cook for 5 minutes or until the onion has softened. Stir in the spinach and cook for about 30 seconds, just long enough to barely wilt the spinach. Remove the skillet from the heat.

In a large bowl, beat the eggs, milk, Dijon mustard, salt & pepper. Add the cooked bacon, vegetables, polenta cubes, and 1 ½ cup of shredded cheese.

Pour the mixture into the prepared baking dish and top with the remaining cheese.

Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil, cover with the remaining cheese, and bake for 10-15 minutes until the top is golden and the eggs are firm. 

Let rest 10 minutes before cutting into squares and enjoying warm.