Best Egg And Spinach Casserole Recipes

SPINACH, SAUSAGE, AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

SPINACH AND MUSHROOM EGG CASSEROLE

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.

EGG AND SPINACH CASSEROLE

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.

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE

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.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• Cook frozen spinach according to package directions, adding salt to the water.
• Drain spinach and set aside.
• In small pan, saute onion and celery in margarine until both are soft (but not brown).
• Combine spinach and sauted onions and celery, mixing well. Set aside.
• In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
• Add pepper and salt to egg mixture. Set aside.
• Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• Spread spinach mixture over the layer of cottage cheese.
• Place a layer of sliced mushrooms over the spinach layer.
• Pour egg mixture over the mushroom layer.
• Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
• At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
• Bake in oven at 350 for 40 minutes or until firm in the center.

SPINACH AND ARTICHOKE EGG CASSEROLE

Steps:

• Preheat to 350 and spray 9x13 baking dish with cooking spray
• Whisk together eggs and milk
• Break the artichoke hearts up into small pieces and separate the leaves. Squeeze spinach with paper towel to remove access water then add spinach and artichoke to eggs
• Add remaining ingredients, except ricotta, and combine. Pour into dish.
• Dollop ricotta evenly over the surface of the casserole.
• Bake 30-35 minutes until the center of the pan is fully cooked and doesn't jiggle.

SPINACH AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large saucepan, cook spinach according to package directions: drain well.
• Stir in soup, mustard, and ham.
• Pour into 9x9 inch baking pan.
• Top with eggs.
• Bake 15 or 20 minutes or until heated through.

SPINACH-AND-EGG NOODLE CASSEROLE

Steps:

• In a microwave, defrost the spinach, then wring dry in a clean kitchen towel. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot.
• While the pasta is working, in a medium size skillet, heat the EVOO, one turn of the pan, over medium heat. Add the onion and garlic and cook until tender, 8-10 minutes. Add the spinach, breaking it apart, to heat through. Season with salt and pepper. Remove the pan from the heat.
• Position an oven rack in the center of the oven and pre-heat the broiler. While the onion cooks, in a medium size saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes. In a bowl, whisk a little of the sauce into the egg yolks, then whisk the egg yolk mixture into the sauce in the pan and turn the heat to the lowest setting. In a bowl, mix together the panko, Gruyère and Parmigiano Reggiano cheese.
• Stir the spinach and sauce into the noodles to combine, then transfer to a casserole dish. Top with the panko-cheese mixture. Broil in the middle of the oven until bubbly and brown, 3-5 minutes.