Baked Eggs With Spinach Food

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SPINACH EGG BAKE

2022-06-17



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

Ingredients:

  • 4 bunches green onions, finely chopped
  • 1/4 cup butter
  • 1 pound fresh spinach, trimmed
  • 6 tablespoons minced fresh parsley
  • 12 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED EGGS WITH SPINACH AND CHEESE

2022-06-17



Baked Eggs with Spinach and Cheese image

Provided by Food Network Kitchen

Time 55m

Yield 3 Servings

Number Of Ingredients 10

Ingredients:

  • 1 tablespoon unsalted butter, at room temperature
  • 4 slices bacon
  • 1/4 cup minced red onion
  • 1/2 cup frozen spinach, thawed, squeezed dry and finely chopped
  • 1/4 teaspoon freshly grated nutmeg
  • 1/3 cup heavy cream
  • 6 large eggs
  • 1/3 cup coarsely grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 small baguette, sliced on the a diagonal, toasted and buttered

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 350°F.
  • 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
  • 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
  • 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
  • 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

BAKED EGGS WITH SPINACH & TOMATO

2022-06-17



Baked eggs with spinach & tomato image

A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch

Provided by Good Food team

Categories     Brunch, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 4

Ingredients:

  • 100g bag spinach
  • 400g can chopped tomatoes
  • 1 tsp chilli flakes
  • 4 eggs

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.

Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium

Top Asked Questions

  1. How do you cook spinach with eggs and cheese?
    Place the spinach in a ramekin, sprinkle with 1tbsp cheese, salt and pepper. Crack in the eggs and make sure they cover all the spinach (so the cream sits on the eggs and don't leak into the spinach). Pour over the cream, season with salt and pepper, then sprinkle with the remaining 2 tbsp of cheese.
  2. How to cook spinach eggplant parmesan?
    Add the spinach, stirring through to wilt. Make 2 hollows in the sauce and crack your eggs into them. Add a pinch of cayenne, transfer to the oven and bake for 10 mins until the whites of the eggs have set. Serve straight away with crusty bread.
  3. How to make a spinach egg scramble?
    When the eggs begin to take form, add the spinach to the pan. Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes. Experiment by adding other chopped vegetables to the scramble, such as tomatoes, cooked onions, or mushrooms. Make sure that the vegetables are all cut the same size.
  4. How to cook spinach in oven?
    Preheat the oven to 350F/180C. In a non stick pan over high heat, quickly fry the spinach leaves until they are wilted - this literally takes 30 seconds. Place the spinach in a ramekin, sprinkle with 1tbsp cheese, salt and pepper.

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