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Susquehanna Life

Cooking at Home - Eggs Florentine

Oct 13, 2014 07:50PM ● By Erica Shames

Eggs Florentine

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.

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