Green ‘n’ Gold Egg Bake

Name: Green 'n' Gold Egg Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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

You'll need just five ingredients to assemble this healthy breakfast casserole. The firm squares have a delicious spinach flavor that's welcome at any brunch. —Muriel Paceleo, Montgomery, New York

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

Directions

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.
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.
Bake, uncovered, at 350° 45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts

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

Originally published as Green N Gold Egg Bake in Quick Cooking November/December 2001

Reviews

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Average Rating:

Orea15

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.
Charobic

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.
dzz1qy

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.
swinny

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<
momzilla24

Feb 1, 2013

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

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.
jwatsv

Jan 30, 2013

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

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.
rebelwithoutaclue

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.
jwilton

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.