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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!Genny Derer, Madison, Wisconsin Ingredients:
4 bunches green onions, finely chopped |
1/4 cup butter |
1 pound fresh spinach, trimmed |
6 tablespoons minced fresh parsley |
12 eggs |
1/2 cup sour cream |
1/2 teaspoon salt |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/2 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside.
2. In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares. Yield: 15 servings.
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