Spinach And Egg Casserole Recipes

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SCRAMBLED EGG SPINACH CASSEROLE



Scrambled Egg Spinach Casserole image

Here's a fantastic make-ahead casserole that's ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
2 cups 2% milk
1/2 pound bulk Italian sausage
1/2 cup chopped sweet onion
12 eggs
3 tablespoons half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) crumbled feta cheese
TOPPING:
3/4 cup soft bread crumbs
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Steps:

  • In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside., In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika., Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 319 calories, Fat 21g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 763mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

SPINACH AND EGG BREAKFAST CASSEROLE



Spinach and Egg Breakfast Casserole image

Spinach and Egg Breakfast Casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta, makes a delicious healthy breakfast that's perfect for any morning! It's very light and fluffy in texture, easy-to-make, and tastes amazing!

Provided by 2 sisters recipes

Categories     Breakfast Breads and Lattes

Time 40m

Number Of Ingredients 13

1/2 Tbsp. extra virgin olive oil
1/4 cup diced Italian pancetta
1/2 cup chopped onion (1 small onion)
3 whole eggs
5 egg whites
2 to 3 cups packed fresh baby spinach - rinsed, then thinly sliced
3/4 cup shredded mozzarella
1/2 cup heavy cream, or half and half
dash of ground turmeric
dash of cayenne pepper
1/4 tsp. salt
1/8 tsp. garlic powder
fresh cracked pepper, to taste

Steps:

  • Preheat oven to Bake at 350 degrees F. (175 degrees C)
  • Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
  • In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
  • Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
  • In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
  • Whisk whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
  • Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
  • Place the baking dish on the middle rack in the oven.
  • BAKE for 22 to 25 minutes, or until the sides and bottom are golden browns.
  • Remove and let it sit for a few minutes. Cut into squares and serve.
  • Serves 4 to 6

Nutrition Facts : Calories 90 calories, Carbohydrate 2.4 grams carbohydrates, Fat 5.7 grams fat, Protein 7.6 grams protein, ServingSize 1 serving

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

CHEESY EGG AND SPINACH CASSEROLE



Cheesy Egg and Spinach Casserole image

This tasty egg casserole recipe is enhanced by the robust flavors of Italian seasoning and roasted red peppers. Cheddar and Parmesan cheeses make this creamed spinach casserole the perfect Easter brunch recipe.

Provided by McCormick

Categories     Crockpot and Casserole,

Yield 10

Number Of Ingredients 11

1 pound bulk pork sausage
1 package (10 oz) frozen chopped spinach thawed, drained and squeezed dry
1 jar (4 oz) roasted red peppers drained and chopped
1 cup flour
1/4 cup grated Parmesan cheese
1 tbsp McCormick® Onions, Minced
1 1/2 tsps McCormick® Perfect Pinch® Italian Seasoning
1/2 tsp Lawry's® Seasoned Salt
8 eggs
2 cups milk
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425°F. Cook sausage in large skillet on medium-high heat until cooked through. Drain fat. Sprinkle sausage in bottom of greased 13x9-inch baking pan. Top with spinach and roasted red peppers.
  • Mix flour, Parmesan cheese, onion, Italian seasoning and seasoned salt in small bowl. Beat eggs and milk in large bowl. Add flour mixture; beat until well blended. Pour over mixture in baking pan.
  • Bake 20 to 25 minutes or until set. Sprinkle with Cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 352 Calories

SPINACH EGG BAKE RECIPE



Spinach Egg Bake Recipe image

Easy breakfast casserole with spinach and eggs with lots of cheese. This filling entree can be made in advance.

Time 40m

Number Of Ingredients 8

1 16 ounce container egg whites
2 large eggs
2 1/2 cups cheese like Colby or Sharp Cheddar, shredded
10 ounce fresh spinach
1 tablespoon butter
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Lightly grease a 9 x 13 inch baking dish and set aside. Preheat oven to 350 degrees. Heat a large skillet over medium heat and add butter. Once butter is melted add fresh spinach. Season with salt and pepper. Cook until wilted and tender (approximately 2 minutes). Remove from heat and cool. In a large mixing bowl whisk together egg whites, whole eggs, Italian seasoning and garlic powder. Fold in 2 cups of cheese with spinach and place in the prepared baking dish. Top with remaining 1/2 cup of cheese. OR place spinach evenly on the bottom of the prepared baking dish and add egg mixture on top followed with the remaining 1/2 cup of cheese. Bake uncovered for 25-30 minutes. To test for doneness, insert a knife in the center of the casserole. If it comes out clean, then it's done. For an exact temperature reading, the thermometer probe should reach 160 degrees.

Nutrition Facts : Calories 162 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SPINACH AND EGG NOODLE CASSEROLE RECIPE



Spinach And Egg Noodle Casserole Recipe image

This spinach noodle casserole recipe is a family favorite and is actually pretty easy to make. Cheesy goodness, carb-tastic flavors, with lots of greens all lumped together in a casserole dish that tastes like magic.

Provided by Vera Sweeney - Lady and the Blog

Categories     Food and Drink

Time 25m

Number Of Ingredients 15

* 2 packages of frozen spinach
* 1 bag of egg noodles (a pound or so)
* 2 tablespoons of olive oil
* 1 onion chopped
* 4 garlic cloves chopped (I used a zester)
* 4 tablespoons of butter
* 2 rounded tablespoons of flour
* 1 cup of whole milk
* 1 teaspoon of nutmeg
* 2 egg yolks
* handful of cherry tomatoes (sliced in half)
* 1 cup panko breadcrumbs
* 1 cup parmesan cheese
* 1 cup (or 2) of shredded mozzarella cheese
* salt and pepper to taste

Steps:

  • Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
  • Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
  • When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
  • Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
  • Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
  • Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
  • In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
  • Turn on your boiler.
  • Add the butter mixture to your pasta and stir together. Place in your pan.
  • Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
  • When you feel good about your browning, take the dish out and serve!

Nutrition Facts : Calories 315 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 551 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SPINACH AND EGG CASSEROLE



Spinach and Egg Casserole image

This recipe came from Best Loved Casseroles. This is a great way to use up leftover hard boiled eggs. Paprika sprinkled on top makes for a pretty presentation.

Provided by Grammy Charlotte

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 ounce) box frozen chopped spinach
1 (15 ounce) can cheddar cheese soup
1 tablespoon mustard
1/2 lb deli ham, cut into 1/4 inch cubes
4 hard-boiled eggs, chopped

Steps:

  • Preheat oven to 350 degrees.
  • In large saucepan, cook spinach according to package directions: drain well.
  • Stir in soup, mustard, and ham.
  • Pour into 9x9 inch baking pan.
  • Top with eggs.
  • Bake 15 or 20 minutes or until heated through.

Nutrition Facts : Calories 323.2, Fat 19.5, SaturatedFat 9, Cholesterol 268.8, Sodium 1691.1, Carbohydrate 14.8, Fiber 3.9, Sugar 1.9, Protein 23.1

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

Provided by Midwest Mama

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

Steps:

  • Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
  • Cook frozen spinach according to package directions, adding salt to the water.
  • Drain spinach and set aside.
  • In small pan, saute onion and celery in margarine until both are soft (but not brown).
  • Combine spinach and sauted onions and celery, mixing well. Set aside.
  • In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
  • Add pepper and salt to egg mixture. Set aside.
  • Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
  • Spread spinach mixture over the layer of cottage cheese.
  • Place a layer of sliced mushrooms over the spinach layer.
  • Pour egg mixture over the mushroom layer.
  • Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
  • At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
  • Bake in oven at 350 for 40 minutes or until firm in the center.

Nutrition Facts : Calories 400.3, Fat 27.2, SaturatedFat 11.9, Cholesterol 254.7, Sodium 918.1, Carbohydrate 16, Fiber 2.4, Sugar 2.2, Protein 24.1

SPINACH EGG BAKE



Spinach Egg Bake 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

Time 45m

Yield 15 servings.

Number Of Ingredients 9

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, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

SPINACH MUSHROOM EGG CASSEROLE



Spinach Mushroom Egg Casserole image

Breakfast casserole with spinach, mushrooms and eggs - a hearty, savory and delicious breakfast egg bake that is lick your lips good!

Provided by Trisha Haas - Salty Side Dish

Categories     Casseroles

Time 1h15m

Number Of Ingredients 9

10 ounces seasoned croutons
1 lb ground pork sausage (cooked and crumbled)
6 eggs
2-1/4 cups milk
1 can (10.5 oz. cream of mushroom soup)
1 package (10 oz. frozen spinach, thawed)
8 oz. sliced fresh mushrooms
2 cups shredded Monterey jack
salt and pepper

Steps:

  • Grease a 9x13 baking pan with nonstick cooking spray.
  • Cook sausage and drain of excess grease.
  • Spread croutons into the bottom of the pan. Sprinkle sausage on top.
  • Add eggs, milk and cream of mushroom soup to a bowl and whisk well.
  • Fold in thawed but not drained spinach and sliced mushrooms. Mix egg mixture well.
  • Add shredded cheese and mix well.
  • Pour cheesy spinach mixture on top of croutons and sausage.
  • Cover and refrigerate overnight.
  • The next day, bake at 325 for 50-55 minutes.
  • Remove from oven.
  • Let stand for 5 minutes before slicing and serving (this process is necessary to avoid the casserole breaking apart)

Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 2 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 276 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g

EGG AND SPINACH CASSEROLE



Egg and Spinach Casserole image

A light egg dish great for any brunch.

Provided by momof3m's

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs, beaten
¾ cup onion, chopped
¼ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package small curd cottage cheese
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  • Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g

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