EGG AND SPINACH CASSEROLE
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
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
CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY
Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.
Provided by Katie Aubin
Categories Breakfast
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
- Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
- Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
- Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
- Stir in the lemon juice and spinach. Remove the pan from the heat.
- Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
- Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
- Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
- Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
- Remove the pan from the oven and let cool for 10 minutes before serving with toast.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams
EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE
A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.
Provided by ajancooks
Categories Breakfast and Brunch Eggs
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
- Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g
SPINACH AND EGGS
This is something that my Nee used to cook as a quick side dish. Don't be afraid, it really is a good dish despite the weird combination of ingredients.
Provided by Sherrybeth
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute your onion in the butter until translucent.
- Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
- Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
- Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
- Sprinkle with seasoned salt (to taste) immediately before serving.
Nutrition Facts : Calories 89.9, Fat 6.1, SaturatedFat 3.2, Cholesterol 80.7, Sodium 112.8, Carbohydrate 5.1, Fiber 2.8, Sugar 1.4, Protein 5.5
EGG AND SPINACH POT
This little dish is easy and great to have in the mornings. You can put what ever you fancy into it and leave it cook while you get on with other morning chores.
Provided by Fit Cookin
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C.
- Whisk together all ingredients in a medium mixing bowl. Lightly spray small ramekins or a large cup cake tray with non-stick cooking spray.
- Evenly divide egg mixture into 2 of the pots (or more depending how much you have made).
- Place ramekins on a tray and bake 25 minutes or until eggs puff and are almost set in the centre. Serve hot.
Nutrition Facts : Calories 186.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 208.2, Sodium 462.9, Carbohydrate 5.2, Fiber 1.1, Sugar 3.3, Protein 17.7
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