Breakfast

Egg and Spinach Casserole is for Breakfast.

Egg and Spinach Casserole takes 10 minutes to prepare.

Egg and Spinach Casserole takes 25 minutes to cook.

Egg and Spinach Casserole makes 5 servings.

The ingredients for Egg and Spinach Casserole are:

20 large Egg, fresh, whole, raw
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
473 gram Kroger Cut Leaf Spinach (frozen)
2 tbsp Newman's Own Organic Extra Virgin Olive Oil

Here is how you make Egg and Spinach Casserole:

Sautee Spinach and onion in 1 tbsp of olive oilGrease 9x11 glass baking dish with other tbsp oil and crack 20 eggs directly into dish (this makes 4 eggs per day)Whisk eggs with fork until beaten thoroughly then add cooked spinach and onion mixture and distribute evenly into eggsbake on 350 until done, then separate into serving sizes for fast, easy am reheating. Serving Size: 5 servings @ approx 11 0z per servingNumber of Servings: 5Recipe submitted by SparkPeople user DANAGIRL23.

The nutritional information for Egg and Spinach Casserole is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 383.5

• Total Fat: 24.8 g
• Cholesterol: 744.0 mg
• Sodium: 422.7 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 2.1 g
• Protein: 28.5 g

The dietary needs meet for Egg and Spinach Casserole is Gluten Free