SCRAMBLED EGG SPINACH CASSEROLE
Steps:
- In a small saucepan, melt butter. Stir in the flour, nutmeg and 1/8 teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely., Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13x9-in. baking dish; set aside., In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika., Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 319 calories, Fat 21g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 763mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
HEALTHY SPINACH SCRAMBLED EGGS
Steps:
- Gather the ingredients.
- Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
- Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
- Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
- Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
- 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.
Nutrition Facts : Calories 233 kcal, Carbohydrate 4 g, Cholesterol 558 mg, Fiber 1 g, Protein 21 g, SaturatedFat 5 g, Sodium 381 mg, Sugar 2 g, Fat 14 g, ServingSize 2 servings, UnsaturatedFat 0 g
SCRAMBLED EGGS WITH SPINACH
Steps:
- Gather the ingredients.
- Coarsely chop the baby spinach leaves.
- Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.
- Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.
- In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.
- Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.
Nutrition Facts : Calories 313 kcal, Carbohydrate 8 g, Cholesterol 394 mg, Fiber 3 g, Protein 18 g, SaturatedFat 8 g, Sodium 358 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SCRAMBLED EGGS WITH SPINACH & PARMESAN
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Provided by Meghan Sutherland
Categories Egg Breakfast Brunch Quick & Easy High Fiber Parmesan Spinach Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.
SCRAMBLED EGG CASSEROLE
There's nothing nicer than a delicious egg dish you can prepare the night before so you're not "scrambling" when guests arrive. With satisfying ingredients like ham and a creamy cheese sauce, this dish is really special. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 2 tablespoons butter. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in cheese; set aside. , In a large skillet, saute ham and onions in 3 tablespoons butter until onions are tender. Add eggs; cook and stir until eggs are almost set. Stir in mushrooms and cheese sauce. Transfer to a greased 11x7-in. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Cover and refrigerate for 2-3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until top is golden brown. Sprinkle with additional green onions if desired.
Nutrition Facts : Calories 358 calories, Fat 26g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 885mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
EGG AND SPINACH CASSEROLE
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
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
SCRAMBLED EGG CASSEROLE
This is a great brunch casserole, plan ahead as this casserole needs to sit in fridge for 2-3 hours before baking or just prepare a day ahead and bake the next day.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a med saucepan melt 2 tablespoons of butter.
- Add flour, salt and pepper; cook and stir until mixture begins to bubble.
- Gradually stir in milk; cook until thickened and bubbly; stirring constantly.
- Remove from heat then mix in the Velveeta cheese until melted; set aside.
- In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes).
- Add eggs; cook over med heat, stirring occasionally until eggs begin to set.
- Add the mushrooms and cheese sauce; mix well.
- Pour into greased 11x7 baking dish.
- Melt remaining butter; toss with bread crumbs.
- Sprinkle over top of casserole.
- Cover and refrigerate 2-3 hours or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.
SCRAMBLED EGG CASSEROLE
Make and share this Scrambled Egg Casserole recipe from Food.com.
Provided by meedeeter
Categories Breakfast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix eggs and cream; scramble in a frying pan with butter. Add salt and pepper.
- Put scrambled eggs in 3 quart casserole dish. Pour top with soup, cheese, and bacon.
- Bake at 250* for 30 minutes.
- Note: Can be refrigerated overnight, then baked 45-60 minutes.
Nutrition Facts : Calories 327.9, Fat 26.8, SaturatedFat 12.1, Cholesterol 422.9, Sodium 556.3, Carbohydrate 4.8, Sugar 1.1, Protein 16.4
LIGHT & SIMPLE SPINACH SCRAMBLED EGGS WITH GOAT CHEESE
I like to start the day with a flavorful and healthy breakfast. The best thing about this is it can be made in a matter of minutes.
Provided by AmateurCook
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spray a pan with olive oil spray.
- Crack one full egg into the pan, adding only the egg whites of 2 other eggs.
- Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
- When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
- Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again.
- Cook until the spinach leaves are wilted.
- Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.
- Enjoy!
Nutrition Facts : Calories 118.7, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 215.2, Carbohydrate 2.6, Fiber 1, Sugar 1, Protein 14.8
CREAMY SCRAMBLED EGGS WITH SPINACH
Categories Egg Breakfast Brunch Sauté Quick & Easy Cream Cheese Spinach Tarragon Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
- Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.
SPINACH BACON EGG CASSEROLE
This is very similar to a famous Missouri bakery's recipe for spinach bacon egg souffle. This method is faster and easier, so it works better for families!
Provided by Renae
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
- Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
- Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 3.1 g, Cholesterol 144.6 mg, Fat 14.6 g, Fiber 1 g, Protein 9.6 g, SaturatedFat 5.5 g, Sodium 432 mg, Sugar 1.7 g
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- Remove from heat and allow to cool completely.Meanwhile, cook sausage, onion, and remaining salt and pepper in a large skillet. Drain; and transfer mixture to a greased 13x9 inch baking dish.
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