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Spinach Egg Bake Recipe

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This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!—Genny Derer, Madison, Wisconsin

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Spinach Egg Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 18-20 Servings

20 25 45

Ingredients

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese

Directions

In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside.
In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares. Yield: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 122 calories, 9 g fat (5 g saturated fat), 148 mg cholesterol, 230 mg sodium, 2 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Spinach Egg Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p14

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Spinach Egg Bake (4)

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Spinach Egg Bake

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Reviewed on May. 26, 2011 by schield

This gets rave reviews whenever I serve it.

Reviewed on Dec. 07, 2010 by driv0656

Instead of whole eggs, I used the egg whites and I also used skim milk. This recipe turned out great! I will definitely make it again!:D

Reviewed on Nov. 27, 2010 by wolv911

I cut the recipe in half....and added a few slices of cooked bacon (crumbled) for a quick brunch; my boys enjoyed it and I liked that it uses fresh spinach and not frozen! It was easy and went great with fresh fruit and muffins.

Reviewed on Jun. 09, 2010 by ekreisig

I made half of the recipe in a smaller pan and used vidalia onion and dried parsley instead of what was called for. I turned it into a panini...put a piece of this, added a couple slices of crisp bacon, and heated it on sourdough bread on an indoor grill.