Spinach Brunch Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
• Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Steps:

• Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
• Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
• Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
• In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
• Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
• Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
• Bake, uncovered, at 350 degrees for 1 hour.

Steps:

• Combine onion, garlic and butter in a small microwave-safe bowl.
• Cover and microwave 1 minute or until onion is tender.
• In a bowl, lightly beat eggs with whisk.
• Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, diced tomatoes and walnuts.
• Place in a greased shallow 1 quart baking dish.
• Bake, uncovered, at 400 for 30-35 minutes or until a knife inserted near the center comes out clean.
• Garnish with remaining blue cheese and sliced tomatoes if desired.

Steps:

• 1. In a large skillet over medium heat - add 2 - 3 tablespoons oil. Once hot, add potatoes, 8 ounces of the ham, onion, season salt, red pepper flakes if using, pepper - cook until browned, stirring occasionally and add more oil as needed.
• 2. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish. In prepared dish, evenly spread out the potatoes. Sprinkle with spinach, evenly.
• 3. Sprinkle with remaining ham and 2 cups of shredded cheese, evenly.
• 4. In a large bowl, blend eggs with parsley paste, milk, cream, salt and pepper to taste. Beat well, then pour evenly over spinach. Evenly place tomatoes on top and sprinkle with remaining cheese. Sprinkle with 1 tbsp dried parsley flakes.
• 5. Place in oven and bake for 40 - 45 minutes or until all egg is visibly cooked.
• 6. I let set up for 5 minutes before cutting. Cut into individual serving and enjoy!