Spinach and Cheddar Egg Bake

by | Oct 5, 2019 | Breakfast, COTF-Clean Out The Fridge, Eggs, Gluten-free, Greens, Keto, Low-carb, Make-ahead, Recipes

Spinach and Cheddar Egg Bake
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Eggs, spinach, and cheese! Throw in a bit of sauteed onion. peppers. mushrooms or other veggies, and maybe a little ham or bacon if you like, and it’s a great meal. Like a crustless quiche, it’s low-carb and can be made perfectly Keto-friendly. It’s an  easy breakfast dish to make for a crowd, or just to make ahead to have a quick and satisfying breakfast ready for a busy week ahead. I make this at least twice a month, and find it’s a good COTF (clean out the fridge) recipe as I’ll include bits of leftover veggies, sausage and a variety of cheeses. Recently we had leftover browned turkey Italian sausage and mushrooms we had prepared to top a cauliflower crust pizza, so I included that in with the spinach and onions, and added some chopped tomatoes. Delish! Super versatile!

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Spinach and Cheddar Egg Bake

  • Author: Stacey McNeill
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Description

One of our go-to recipes for our Keto-fiends and others trying to cut the carbs. this super versatile recipe is just a guideline. While I consider spinach and cheddar cheese to be the standard here, I’ve also had great results using other greens like chard or beet greens, and other cheese like Parmesan, Gouda, and Monterey Jack. It’s a great way to use some leftover bits of cheese from a party cheese board. And you can throw in those bits of Proscuitto or smoked sausage if you like, too!

Ingredients

  • 1/2 to 1 cup chopped onion or shallot (or a combination)
  • 1 pound fresh spinach, chopped (swiss chard or beet greens work here, too)
  • 1/2 cup chopped sweet peppers (optional)
  • 1 cup chopped mushrooms (optional)
  • 1/2 cup cooked and chopped sausage, bacon, or ham (optional)
  • 2 cups shredded Cheddar cheese
  • 12 eggs
  • 1/2 cup sour cream (plain, full-fat yogurt also works)
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper

Instructions

  1. Oil a 9×13 pan. Preheat oven to 350 degrees.
  2. Heat oil in large frying pan. Add onion and sautee over medium heat until transluscent.
  3. Add peppers and mushrooms if using and cook until softened and liquid is evaporated.
  4. Add chopped spinach or other greens, stirring over low to medium heat until wilted and liquid is evaporated. Spread in bottom of prepared baking pan.
  5. Add other cooked vegetables or cooked and crumbled bacon, sausage or other meat, distributing it evenly over the greens.
  6. Sprinkle 2 cups shredded cheese on top.
  7. Beat eggs, sour cream, salt and cayenne until well blended. I like to do this in a blender. Pour over cheese and veggies in the baking pan.
  8. Bake at 350 degrees for 25 to 35 minutes, or until knife inserted in center comes out fairly clean. Allow to cool 5 to 10 minutes before serving.