Monday, August 3, 2015

Spinach Breakfast Casserole

Spinach Breakfast Casserole

7 cups (firmly packed) fresh baby spinach
olive oil
3-4 green onions, diced, include the greens
1 1/2 - 2 cups mozzarella cheese
8 eggs beaten (or equivalent Eggbeaters)
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/8 teaspoon ground pepper
Bacon bits, optional

Preheat oven to 375.
Saute spinach in a large skillet with a small amount of olive oil, just until it is wilted.  Do not overcook.

 Spray a 9 x 13 baking dish with olive oil. Arrange the spinach in the dish.

Top with green onions and cheese.  Mix the nutmeg, salt and pepper with the eggs.  (Since I was using the whole carton of EggBeaters, I added the spices to the carton and shook vigorously - it works :-)
Pour eggs over the layers in the baking dish.  Using a knife or fork. lightly stir the mixture to get the egg spread throughout.
Bake about 35 minutes or until center is set.

This was good - and even better the next day as the spinach flavor got a little stronger.

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