SPINACH BAKED EGGS RECIPES

Name: Spinach Egg Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15 servings.
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

SPINACH EGG BAKE RECIPE: HOW TO MAKE IT

Spinach Egg Bake Recipe: How to Make It image

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

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 15 servings.

Number Of Ingredients 9

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

Steps:

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 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 148mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

BAKED EGGS WITH SPINACH RECIPE | EPICURIOUS

Baked Eggs with Spinach Recipe | Epicurious image

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Steps:

Preheat oven to 400°F.
Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
Serve eggs in ramekins with bacon and toast.

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