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Spinach Egg Bake Recipe

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

Spinach Egg Bake

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Reviewed on May. 13, 2013 by ILoveBakingDesserts

I love that this recipe is so healthy, easy to make, and tastes great, too! My family wasted no time in enjoying almost the whole dish in one sitting!

I actually waited to top the egg bake with Parmesan until just minutes before it was finished baking through, and it turned out great!

This recipe not only tastes good fresh, but the leftovers taste great for breakfast the next morning!

Reviewed on Feb. 17, 2013 by sgronholz

This is one of my "go-to" recipes for our weekly Sunday brunch! I like to bake this in a 13x9-inch pan for thicker slices.

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.