Quick breakfast egg casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 15.8 g
  • Cholesterol: 217.9 mg
  • Sodium: 363.5 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 21.5 g

View full nutritional breakdown of Quick breakfast egg casserole calories by ingredient
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Easy to make, keeps well in refrigerator, heats up with one minute in the microwave. Easy to make, keeps well in refrigerator, heats up with one minute in the microwave.
Number of Servings: 8


    1 tbs olive oil
    1/2 cup chopped onions
    1 lb bag frozen spinach
    1 lb bag shredded part-skim mozzarella
    8 large eggs
    cooking spray for pan
    salt and pepper


These instructions include hints for using as few dishes as possible!
Preheat the oven to 350 degrees.
Cook the spinach in the microwave in a large microwave-safe covered dish.
Meanwhile, saute the onions in the olive oil in a large skillet until translucent, with salt and pepper to taste.
When the spinach is done, add it to the skillet to reduce any extra moisture and mix it with the onions.
In the dish used to microwave the spinach, whisk 8 eggs.
Add the mozzarella to the eggs and combine.
Add the spinach mixture to the egg mixture.
Spray a 9 by 12 glass pan with cooking spray, add the egg mixture and spread evenly.
Bake at 350 degrees for 25-30 minutes, until golden brown at the edges.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user STONEFN.

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