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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

  • 4 bunches green onions, finely chopped
  • 1/4 cup butter
  • 1 pound fresh spinach, trimmed
  • 6 tablespoons minced fresh parsley
  • 12 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • 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.
  • 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.
  • 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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