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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.0
  • Total Fat: 16.1 g
  • Cholesterol: 297.7 mg
  • Sodium: 302.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 15.1 g

View full nutritional breakdown of Egg and Greens Casserole calories by ingredient
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Egg and Greens Casserole

Submitted by: JESSDACHEF
Egg and Greens Casserole

Introduction

Make this easy casserole on the weekend, and you'll have 8 portions of breakfast ready for the week. (Use a 1/2 portion for snacks.) Recipe includes variations for your favorite vegetables or adding meat for flavor options to this otherwise vegetarian dish. Make this easy casserole on the weekend, and you'll have 8 portions of breakfast ready for the week. (Use a 1/2 portion for snacks.) Recipe includes variations for your favorite vegetables or adding meat for flavor options to this otherwise vegetarian dish.
Number of Servings: 8

Ingredients

    1 dozen large farm-fresh eggs
    1 cup sour cream
    1 cup cooked kale
    1 cup diced onions (any color will do)
    3 cups spinach
    1 tbl chopped dill
    1 tsp Penzey's Old World (or 1/2 tsp seasoned salt)
    1/2 tsp black pepper

Directions

Whisk eggs together. Add sour cream. Stir to combine. Add remaining ingredients EXCEPT cheese. Pour into a 9x13 casserole. Bake @ 350 F (200 C) for 45 minutes or until edges are browned and center is just set. Remove from oven. Sprinkle with cheese. Allow to cool for 10+ minutes before cutting. Makes 8 vitamin-packed, nutritious, P-F-C balanced meal.

Serving Size: Makes 8 meal portions (use 1/2 portion for snack)

Number of Servings: 8

Recipe submitted by SparkPeople user JESSDACHEF.






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