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| @id | https://12tomatoes.com/#website |
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| @id | https://12tomatoes.com/cs-spinach-egg-breakfast-casserole/#recipe |
| headline | |
| name | Spinach and Egg Breakfast Casserole |
| description | We just love how colorful and how satisfying this turned out! |
| url | https://12tomatoes.com/cs-spinach-egg-breakfast-casserole |
| inLanguage | en-US |
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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
- Preheat oven to 350°F. Spray 13-by-9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
We just love how colorful and how satisfying this turned out!
Serves 6 to 8
Course:
Recipe adapted from Butter Is Not a Carb