Eggs Florentine Casserole Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach.
• Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
• Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
• Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.