Best Spinach And Egg Casserole Recipes

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SPINACH, SAUSAGE, AND EGG CASSEROLE



Spinach, Sausage, and Egg Casserole image

This is a recipe I created after my boyfriend described an egg casserole I couldn't find a recipe for. He took this with him on a hunting trip and everyone loved it.

Provided by Lauren

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Sausage

Time 50m

Yield 12

Number Of Ingredients 6

1 pound breakfast sausage
11 large eggs
¾ cup milk
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried oregano

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.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 2.8 g, Cholesterol 216.5 mg, Fat 16.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 8 g, Sodium 408.3 mg, Sugar 1.7 g

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

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.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

EGG AND SPINACH CASSEROLE



Egg and Spinach Casserole image

A light egg dish great for any brunch.

Provided by momof3m's

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs, beaten
¾ cup onion, chopped
¼ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package small curd cottage cheese
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
salt and pepper to taste

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.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE



Egg, Spinach, and Mushroom Slow Cooker Casserole image

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Provided by ajancooks

Categories     Breakfast and Brunch     Eggs

Time 6h15m

Yield 8

Number Of Ingredients 10

1 (24 ounce) carton cottage cheese
6 eggs
⅓ cup all-purpose flour
3 tablespoons chopped onion
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced fresh mushrooms
1 (7 ounce) bag fresh spinach

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.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

Provided by Midwest Mama

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 400.3, Fat 27.2, SaturatedFat 11.9, Cholesterol 254.7, Sodium 918.1, Carbohydrate 16, Fiber 2.4, Sugar 2.2, Protein 24.1

SPINACH AND ARTICHOKE EGG CASSEROLE



Spinach and Artichoke Egg Casserole image

Number Of Ingredients 12

16 Eggs
1/4 cup Milk
14 ounces Artichoke Hearts
10 ounces Frozen chopped spinach, thawed and drained
1 cup White Cheddar, Shredded
1/2 cup Parmesan Cheese
1/2 cup Ricotta Cheese
1/4 cup Onion, shaved
1 clove Garlic
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Thyme
1 teaspoon Salt

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



Spinach and Egg Casserole image

This recipe came from Best Loved Casseroles. This is a great way to use up leftover hard boiled eggs. Paprika sprinkled on top makes for a pretty presentation.

Provided by Grammy Charlotte

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 ounce) box frozen chopped spinach
1 (15 ounce) can cheddar cheese soup
1 tablespoon mustard
1/2 lb deli ham, cut into 1/4 inch cubes
4 hard-boiled eggs, chopped

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.

Nutrition Facts : Calories 323.2, Fat 19.5, SaturatedFat 9, Cholesterol 268.8, Sodium 1691.1, Carbohydrate 14.8, Fiber 3.9, Sugar 1.9, Protein 23.1

SPINACH-AND-EGG NOODLE CASSEROLE



Spinach-and-Egg Noodle Casserole image

This versatile cheese, spinach and noodle casserole will easily become a family favorite.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients
2 packages frozen chopped organic spinach (10-12 ounces)
Salt and pepper
1 pound extra-wide egg noodles
1 tablespoon extra virgin olive oil (EVOO)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons butter
2 rounded tablespoons flour
2 cups whole milk
Freshly grated nutmeg
2 egg yolks
1 cup panko or whole wheat panko breadcrumbs
1 cup shredded Gruyère cheese
1/2 cup shredded Parmigiano Reggiano cheese
Serves 6 as a main dish, 12 as a side

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.

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