Spinach Egg Bake Recipes

SPINACH EGG BAKE RECIPE

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.

SPINACH EGG BAKE

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.

EGG AND SPINACH CASSEROLE

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.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.