[X]

Home > Recipes > Green 'n' Gold Egg Bake

Green 'n' Gold Egg Bake Recipe

Green 'n' Gold Egg Bake Recipe photo by Taste of Home

Read reviews (17)

Rate recipe

You'll need just five ingredients to assemble this pretty casserole. The firm squares have a delicious spinach flavor that's welcome at breakfast or dinner. —Muriel Paceleo, Montgomery, New York

This recipe is:

Diabetic Friendly

[X]

Rate Green 'n' Gold Egg Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Green 'n' Gold Egg Bake Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 9 Servings

15 45 60

Ingredients

1 cup seasoned bread crumbs, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups (24 ounces) 4% cottage cheese
1/2 cup grated Romano or Parmesan cheese
5 eggs

Directions

Sprinkle 1/4 cup bread crumbs into a greased 8-in. square baking dish. Bake at 350° for 3-5 minutes or until golden brown.
Meanwhile, in a large bowl, combine the spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture.
Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 9 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with fat-free cottage cheese and egg substitute) equals 181 calories, 6 g fat (2 g saturated fat), 127 mg cholesterol, 808 g sodium, 15 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Green 'n' Gold Egg Bake in Quick Cooking November/December 2001, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Green 'n' Gold Egg Bake

Green 'n' Gold Egg Bake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 17 reviews

Sort Reviews:

Reviewed on Feb. 15, 2013 by Charobic

I'm sorry, but even with some hot pepper in this dish it was pretty tasteless. I won't be making this one again.

Reviewed on Feb. 08, 2013 by dzz1qy

I added some sausage and cut back on cottage cheese and only used 1 12 oz. spinach. I did use paper towel to dry spinach . Cook additional 10 min.

Reviewed on Feb. 06, 2013 by swinny

Delish! I did add Italian turkey sausage, hot sauce & used southwestern egg substitute. The dish had lots of flavor!!! The mini muffin tin seemed a bit small, will try using regular size muffin tin next time. I give it 4 stars and will definitely make again<

Reviewed on Feb. 01, 2013 by momzilla24

Good but a bit bland, will add onion, try hot sauce and more cheese next time. Nice veggie side dish.

Reviewed on Feb. 01, 2013 by rebelwithoutaclue

@jwatsv 30 january...don't give up just yet. Try cooked sausage, bacon or ham cubes next time. Hot sauce added to eggs was the key for me. Also added some Accent seasoning to the egss that went on top. If this is not for you maybe others will find this helpful.

Reviewed on Jan. 30, 2013 by jwatsv

It was just ok. Kind of bland. Should've added sausage like someone else recommended. Probably wont make again.

Reviewed on Jan. 30, 2013 by rebelwithoutaclue

Forgot to say that I made this in the morning and let it set up in the fridge for 12 hrs before baking. I am sure this helped w/ the flavor meld. As others, squeeze spinich REAL dry. Also drained cottage cheese to eliminate the extra moisture.

Reviewed on Jan. 30, 2013 by rebelwithoutaclue

Made this last eve and it was really good. Added 8-12oz of cooked bulk sausage and about a tea of Franks Hot sauce to the beaten eggs. It added just the right amount of zip! Would eliminate the bread crumbs on the bottom of pan, added nothing to this great recipe. Had to cook an extra ten min to tighten it up.

Reviewed on Jan. 28, 2013 by jwilton

I combined this recipe with another one called Sausage Egg Bake and altered it to suit what I had on hand & it was fabulous. I didn't bother with bread crumbs. I used only 1pkg of spinach and only 2 cups of cottage cheese. I still used the parmesan but I increased it to 7 eggs. I also added a cup of chopped meat (I had ham, will try sausage next time), a can of undiluted cream of potato soup, a cup of leftover mashed potatoes, 2 chives, finely chopped, 1/4 tsp pepper, 1/2 cup of shredded cheddar in the mix and an additional cup sprinkled on top before baking. I cooked it @ 375 for hour because my oven always seems to take a little longer than what recipes call for.

Reviewed on Jan. 27, 2013 by watseka

From statements below. I used stuffing bread cubes. I didn't have enough cottage cheese so I just used an extra egg. Also for those who say the cooking time was for 15 minutes. You need to read it better. It says 15 minute prep time ane 45 cooking time. I will say, make sure that your spinach is drained well. You might even put it on a paper towel and pat it dry, otherwise your cassarole will be to wet when baking.

View all >