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Scrambled Egg Spinach Casserole Recipe
Scrambled Egg Spinach Casserole Recipe photo by Taste of Home

Scrambled Egg Spinach Casserole Recipe

Publisher Photo
Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.—Lisa Speer, Palm Beach, Florida
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min. + standing
MAKES: 8 servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 2 cups 2% milk
  • 1/2 pound bulk Italian sausage
  • 1/2 cup chopped sweet onion
  • 12 Eggland's Best Eggs
  • 3 tablespoons half-and-half cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) crumbled feta cheese
  • TOPPING:
  • 3/4 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika

Nutritional Facts

1 piece equals 319 calories, 21 g fat (10 g saturated fat), 360 mg cholesterol, 763 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.

Directions

  1. In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
  2. Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish; set aside.
  3. In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.
  5. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Scrambled Egg Spinach Casserole in Country Woman April/May 2011, p43

Nutritional Facts

1 piece equals 319 calories, 21 g fat (10 g saturated fat), 360 mg cholesterol, 763 mg sodium, 11 g carbohydrate, 2 g fiber, 21 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Scrambled Egg Spinach Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 12, 2013

I made one small change...substituted mushrooms for the sausage. Delicious!

MY REVIEW
Reviewed Jan. 7, 2013

I love this recipe!

MY REVIEW
Reviewed Aug. 23, 2012

I halved the recipe and made it in an 8x8 pan and it turned out beautifully. I used hot italian turkey sausage and panko crumbs. It was very easy and served with some sliced fruit and a mini croissant, was a lovely late breakfast.

MY REVIEW
Reviewed Apr. 6, 2011

This was good without the topping and cuts back on the carbs. I didn't want to buy a container of half-and-half for just 3 tablespoons, so I used fat free milk. It turned out just fine with the milk.

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