Spinach Egg Bake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 15 servings.
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
Ingredients
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4 bunches green onions, finely chopped
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1/4 cup butter
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1 pound fresh spinach, trimmed
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6 tablespoons minced fresh parsley
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12 large eggs
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1/2 cup sour cream
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1/2 teaspoon salt
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1-1/2 cups shredded cheddar cheese
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1/2 cup grated Parmesan cheese
Directions
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1.
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.
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2.
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 15x10x1-in. baking pan. Sprinkle with Parmesan cheese.
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3.
Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.
Nutrition Facts
1 piece: 122 calories, 9g fat (5g saturated fat), 148mg cholesterol, 230mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 7g protein.
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