Vegetarian

Greens and Sour Cream Egg Bake is for Breakfast.

Greens and Sour Cream Egg Bake takes 10 minutes to prepare.

Greens and Sour Cream Egg Bake takes 45 minutes to cook.

Greens and Sour Cream Egg Bake makes 8 servings.

The ingredients for Greens and Sour Cream Egg Bake are:

1 dozen farm-fresh large eggs
1 16 oz. package frozen spinach, thawed and drained (save spinach juice for soup!)
1/2 bunch kale, chopped, cooked (see note)
1 cup sour cream (full fat)
1 16 ounce package Cascadian Farms frozen Country Potatoes OR shredded Hash Browns
1 TB chopped fresh dill weed
1 cup chopped onion (green, white, or red - you choose!)
1 tsp Penzey's Old World Seasoning (or mixed seasonong or seasoned salt of your choice)

Here is how you make Greens and Sour Cream Egg Bake:

Whisk eggs in a large bowl. Add sour cream to eggs and stir to combine. Add remaining ingredients. Pour into 9x13 baking dish. Bake for 45 minutes at 350 F (200 C) or until edges are browned and middle is just set. If desired, sprinkle with 1/2 c grated sharp cheddar immediately upon removing from oven. Makes 8 comforting, filling, vitamin-packed, P-F-C balanced portions.Note: The secret is the greens and the dill mix. I use one 16# package spinach and 1/2 bunch chopped, fresh kale, cooked on stove - yields 1 cup. You can use any combination of greens, just make sure the combined amount is around 4 cups cooked. Add broccoli, peppers, mushrooms, fresh herbs, and chopped bacon or ham to the mix to make YOUR variation of this dish. Serving Size: Makes 8 meal servings (use 1/2 serving for snack)Number of Servings: 8Recipe submitted by SparkPeople user JESSDACHEF.

The nutritional information for Greens and Sour Cream Egg Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 223.2

• Total Fat: 13.8 g
• Cholesterol: 290.2 mg
• Sodium: 260.5 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.2 g
• Protein: 13.4 g

The dietary needs meet for Greens and Sour Cream Egg Bake is Gluten Free