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Spinach Egg Bake Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:18-20 servings


  • 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


  • 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 15-in. x 10-in. x 1-in. baking pan. Sprinkle with Parmesan cheese.
  • 3. 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 piece: 122 calories, 9g fat (5g saturated fat), 148mg cholesterol, 230mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 7g protein.

Reviews for Spinach Egg Bake

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CJfromGA User ID: 7894692 58026
Reviewed Jul. 18, 2014

"Question: recipe says 4 BUNCHES of green onion. Is this correct? So like 20 green onions (usually 5 in a bunch)?? That seems like an awful lot!! I haven't made this yet so can't give an accurate rating for now...."

ILoveBakingDesserts User ID: 6624000 62098
Reviewed May. 13, 2013

"I love that this recipe is so healthy, easy to make, and tastes great, too! My family wasted no time in enjoying almost the whole dish in one sitting!

I actually waited to top the egg bake with Parmesan until just minutes before it was finished baking through, and it turned out great!
This recipe not only tastes good fresh, but the leftovers taste great for breakfast the next morning!"

sgronholz User ID: 1473861 151268
Reviewed Feb. 17, 2013

"This is one of my "go-to" recipes for our weekly Sunday brunch! I like to bake this in a 13x9-inch pan for thicker slices."

schield User ID: 888201 151267
Reviewed May. 26, 2011

"This gets rave reviews whenever I serve it."

driv0656 User ID: 5488790 98379
Reviewed Dec. 7, 2010

"Instead of whole eggs, I used the egg whites and I also used skim milk. This recipe turned out great! I will definitely make it again!:D"

wolv911 User ID: 4715184 131599
Reviewed Nov. 27, 2010

"I cut the recipe in half....and added a few slices of cooked bacon (crumbled) for a quick brunch; my boys enjoyed it and I liked that it uses fresh spinach and not frozen! It was easy and went great with fresh fruit and muffins."

ekreisig User ID: 309254 66907
Reviewed Jun. 9, 2010

"I made half of the recipe in a smaller pan and used vidalia onion and dried parsley instead of what was called for. I turned it into a panini...put a piece of this, added a couple slices of crisp bacon, and heated it on sourdough bread on an indoor grill."

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