Baked scrambled eggs with cheese and spinach

Name: Baked scrambled eggs with cheese and spinach Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 0.30 cup Half and Half Cream; 1 cup cheese taco blend fancy shredded Yoder's; 4 serving Oil Pam Olive 5 cals per 4 second spray; 2 cup Baby Spinach (raw); 8 serving Egglands Best Extra Large Egg; Black pepper to taste; Salt to taste; Dash of nutmeg

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 4

Ingredients

0.30 cup Half and Half Cream 1 cup cheese, taco blend, fancy shredded, Yoder's 4 serving Oil Pam Olive 5 cals per 4 second spray 2 cup Baby Spinach (raw) 8 serving Egglands Best Extra Large Egg Black pepper to taste Salt to tasteDash of nutmeg

Directions

Preheat oven to 350F degrees. Spray a 9 inch cake pan with cooking spray. Put 2 cups of spinach in the bottom of the pan. In a medium mixing bowl, whisk together the eggs, half and half and the spices. Pour the egg mixture in the pan over the spinach. It's okay if the spinach sticks out, it will cook down. Sprinkle the cheese over the egg mixture. Bake for 25-30 minutes or until eggs are set and top is golden brown.

Serving Size:�Makes 4 wedges

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 303.7
Total Fat: 20.6 g
Cholesterol: 432.3 mg
Sodium: 433.5 mg
Total Carbs: 2.5 g
Dietary Fiber: 0.5 g
Protein: 21.0 g

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