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Nutritional Info
  • 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

View full nutritional breakdown of Greens and Sour Cream Egg Bake calories by ingredient
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Greens and Sour Cream Egg Bake

Submitted by: JESSDACHEF
Greens and Sour Cream Egg Bake

Introduction

This is a great one-bowl make and bake (and take!) breakfast item. Use 1/2 serving for snack and full serving (1/8th pan) for meals. Make a batch on the weekend and have a week's worth of balanced, healthy breakfasts ready! This is a great one-bowl make and bake (and take!) breakfast item. Use 1/2 serving for snack and full serving (1/8th pan) for meals. Make a batch on the weekend and have a week's worth of balanced, healthy breakfasts ready!
Number of Servings: 8

Ingredients

    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)

Directions

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: 8

Recipe submitted by SparkPeople user JESSDACHEF.






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