Spinach Egg Bake Recipes

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.

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.

Steps:

• Preheat oven to 180C (160C fan forced).
• Lightly spray 4 x 1 cup capacity oven proof dishes with oil.
• Place spinach and 1 tablespoon water in a medium saucepan over moderate heat and cook and stir for 3 minutes or until wilted and then drain and cool.
• Using hands, squeeze excess liquid from spinach and chop coarsely.
• Melt spread in a small saucepan over moderate heat and add flour and cook and stir for 1 minute or until bubbling and remove from heat and gradually stir in milk and increase heat to moderately high and cook stirring constantly until mix boils and thickens slightly and then remove from heat and stir in cheese and nutmeg until smooth.
• Whisk in 2 of the eggs until well combined and then add spinach and onion to cheese sauce.
• Pour mix into prepared dishes and using the back of a spoon make a slight indent at the centre of each dish and break an egg into each indent.
• Place ramekins on a baking tray and sprinkle with cayenne pepper and bake for 18 to 20 minutes or until eggs are just set and then stand for 5 minutes before serving with buttered toast.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl whisk together all ingredients. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
• Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center. Check with a skewer if you want to, it should come out clean. Serve hot.
• Want to make these as your grab and go breakfast? Make these as muffins, all you need to do is pour the mixture in muffin tray and bake (don't forget to line your muffin tray). Refrigerate and heat them for those busy mornings :).
• You can add vegetables of your choice. Bacon chopped in bite size pieces goes well too.

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.