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Spinach Egg Bake

 Spinach Egg Bake
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
18-20 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Spinach Egg Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.