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Serves 6 to 8
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Spinach and Egg Breakfast Casserole

Spinach and Egg Breakfast Casserole

5 from 1 votes
Servings: Serves 6 to 8
Author: Great Life Publishing

Ingredients

  • 8 large eggs
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 3-4 cups baby spinach leaves, chopped
  • 1/2 small yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Preparation

  1. Preheat oven to 350°F. Spray 13-by-9-inch baking dish with cooking spray.
  2. Melt butter over medium heat in medium skillet. Sauté onion until tender and translucent. Add garlic and sauté until fragrant. Add spinach, stirring until just wilted. Remove from heat.
  3. Beat eggs in large bowl. Whisk in milk and sour cream until creamy. Season with salt and pepper. Add mozzarella cheese and spinach mixture, stirring to incorporate all ingredients.
  4. Pour egg mixture into prepared baking dish. Sprinkle with cheddar cheese. Bake 40 to 45 minutes until firm and a knife comes out clean when inserted in the center.