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

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 9 servings

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

Nutritional Facts

1/2 cup: 181 calories, 6g fat (2g saturated fat), 127mg cholesterol, 808mg sodium, 15g carbohydrate (0g sugars, 2g fiber), 18g protein Diabetic Exchanges: 1 starch, 2 lean meat.

Directions

  1. Preheat oven to 350°. Sprinkle 1/4 cup bread crumbs into a greased 8-in.-square baking dish. Bake 3-5 minutes or until golden brown.
  2. Meanwhile, in a large bowl, combine spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture.
  3. Bake, uncovered, at 350° 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 9 servings.
Originally published as Green 'n' Gold Egg Bake in Quick Cooking November/December 2001, p12


Reviews for Green 'n' Gold Egg Bake

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (5)
3 Star
 (5)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Orea15 219287
Reviewed Jan. 30, 2015

"I made this with sharp cheddar in place of the Romano cheese, and we liked it. I did add a handful of diced onion, but we felt it really wasn't needed. My one beef is that there was no way this would fit in one 8x8" pan! We ended up preparing an extra one and baking both for 30 minutes. This is a good but easy basic recipe you can do a lot with, according to your preferences. I'll be making it again, for sure."

MY REVIEW
Charobic 51015
Reviewed Feb. 15, 2013

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

MY REVIEW
dzz1qy 74721
Reviewed Feb. 8, 2013

"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."

MY REVIEW
swinny 38881
Reviewed Feb. 6, 2013

"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<"

MY REVIEW
momzilla24 38880
Reviewed Feb. 1, 2013

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

MY REVIEW
rebelwithoutaclue 92288
Reviewed Feb. 1, 2013

"@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."

MY REVIEW
jwatsv 32295
Reviewed Jan. 30, 2013

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

MY REVIEW
rebelwithoutaclue 90003
Reviewed Jan. 30, 2013

"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."

MY REVIEW
rebelwithoutaclue 33884
Reviewed Jan. 30, 2013

"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."

MY REVIEW
jwilton 97734
Reviewed Jan. 28, 2013

"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."

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