Cooking at Home - Eggs Florentine
Oct 13, 2014 07:50PM ● Published by Erica Shames
By Linda Petry - Copper Beech Manor
I love this recipe because it is so versatile! It easily can be made in a ramekin for individual servings or in a larger casserole. The combination of two (or more) cheeses (I’ve also tried it with goat cheese—yum!) and spinach make it a winner for breakfast, brunch or even a meatless dinner. Paired with muffins or scones, this delights our guests on a regular basis.
10 oz. package chopped spinach 12 large eggs, beaten
1 c. shredded cheddar cheese 2 c. whole milk
2 c. sliced mushrooms (optional) 1 c. shredded Swiss cheese
4 green onions, chopped ¼ t. paprika
2 T. butter, melted
- Sprinkle cheddar cheese in the bottom of a 9x12 baking pan which has been sprayed with cooking spray.
- Saute mushrooms, spinach and green onions in butter until tender, spread on top of the cheese mixture.
- Combine eggs and milk, beating with wire whisk until blended. Pour over spinach and cheese mixture. Top with Swiss cheese. Sprinkle with paprika.
- Bake uncovered at 350 degrees for 40 minutes or until set. Serves 8-10.