This is a really great brunch recipe from my mother. It's easy to make and is great for a large gathering. Pairs well with Gallo Family Vineyards Chardonnay.
- 6 eggs
- 2 cups (8 ounces) shredded Swiss cheese
- 2 cups (16 ounces) cream-style cottage cheese
- 1 cup (4 ounces) crumbled feta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup butter, melted
- Dash ground nutmeg
- Dash hot pepper sauce
- In a large bowl, beat eggs. Stir in cheeses, spinach, butter, nutmeg and pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes. Cool 10 minutes before cutting into squares to serve. Yield: 12-15 servings.
Originally published as Eggs Florentine in Taste of Home Cooking School Collection Spring 2009, p7
Reviews for Eggs Florentine Squares
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 20, 2009 Edited Sep. 11, 2009
"A Great Recipe!I've made several times and people waiting for the recipe.Thanks so much!"