How To make Egg and Spinach Casserole
1 x Vegetable Oil
6 ea Corn Tortillas; *
2 ea Bacon; Slices
1/4 c Onion; Chopped, 1 Sm.
1 ea Clove Garlic; Finely Chopped
2 tb Margarine Or Butter
1 tb Vegetable Oil
2 c Tomatoes; Chopped, 2 Md.
1 ts Salt
1/2 ts Pepper
1/4 ts Nutmeg; Ground
1 lb Spinach; Fresh, Chopped
8 ea Hard Cooked Eggs; Lg, Peeled
1 c Basic Green Sauce; **
4 oz Cheese; Shredded, ***
* The Corn Tortillas should be 6 to 7-inches in diameter. ** See Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces. (NOTE: You could use tortilla chips where they are available.) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.
How To make Egg and Spinach Casserole's Videos
Recipe Egg and Spinach Casserole
Recipe - Egg and Spinach Casserole
INGREDIENTS:
-6 eggs, beaten
●3/4 cup onion, chopped
●1/4 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
●1/2 cup butter, melted
●salt and pepper to taste
Cheesy Spinach-Potato Egg Casserole - Everyday Food with Sarah Carey
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spinach Casserole with Eggs
My spinach casserole with eggs recipe is the best! If you are looking for a delicious breakfast, brunch or vegetarian casserole, or even a delicious spinach casserole for Thanksgiving, then this is for you.
The first step in making this spinach casserole is sautéing the spinach with onions in order to wilt down the leaves and draw out some of the moisture. At the end of the cooking process, the addition of a tomato adds both flavor and color.
After the spinach cools down, I make the filling for the casserole by adding sour cream, mozzarella cheese, spices, and eggs. A little bit of flour helps to not only bind everything together but also soak up some of the leftover moisture. The flour helps to not only speed up the cooking process but also allow for the top and sides to get nice and crispy. Because all of the ingredients are balanced in perfect harmony, this casserole forms perfect slices that hold their shape and are not watery.
I know I have made a lot of breakfast casseroles with other leafy green vegetables like collard greens and turnip greens. While those greens are not as well-known, almost everyone is familiar with and likes spinach since it has such a pleasant, mild flavor, so I have no doubt that if you try this recipe you will fall in love with it. If you are looking for a new spinach casserole for Thanksgiving, breakfast, brunch, or even as a side dish for a normal meal, be sure to watch my latest YouTube video!
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Healthy Egg SPINACH CASSEROLE | Recipes.net
Whip up this quick and easy healthy spinach casserole for breakfast! It's gluten-free, low carb, and filled with antioxidants. It's a vegetable dish even non-veggie lovers will enjoy.
???? Check the full recipe on how to make Spinach Casserole here:
Ingredients:
20 oz frozen spinach, thawed and drained
½ cup unsalted butter
2 cloves garlic, minced
1 tbsp potato starch
2 tbsp dry onion soup mix, homemade
¼ cup water
4 eggs, beaten
½ cup matzo meal
salt and ground black pepper
⬇️ How to make Spinach Casserole ⬇️
0:09 Preheat the oven to 350 degrees F and grease a baking casserole with cooking spray.
0:19 Melt butter in a skillet and saute garlic.
0:33 Blend in potato starch, then the dry onion soup mix.
0:48 Add water to prevent it from drying up and sticking to the pan. Remove from heat.
1:01 Stir beaten egg and matzo meal into the spinach.
1:20 Add butter mixture, then salt and pepper for taste.
1:42 Pour into the greased casserole dish and bake for 25 minutes. Serve and enjoy!
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Easy Healthy Spinach Egg Casserole (Luscious & Keto friendly!)
This is one of my favorite make ahead breakfast that I make on weekends. Tasty, luscious, and it's easy to add in your favorite ingredients to make it your own version.
The ingredients I used in this recipe are:
10 eggs
1 chopped bell pepper
1/2 chopped onion
1 bag of spinach washed and chopped
3/4 cup of shredded cheese
2 tbsp of oil
Salt and pepper
+++Update+++
Thanks for pointing it out! Yes, the cooking temperature is 180° Celsius!)
#easy #healthy #egg #casserole #recipe #keto #lowcarb #healthymeal
Egg and Spinach Casserole
Simple and the best egg and spinach casserole by Luwi's kitchen
Swt Sunrise Isloved