Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1 cup fresh baby spinach, packed
  • 1 cup shredded or grated cheese (I use half cheddar, half mozzarella )
  • 1 green onion
  • 1/2 red pepper, cut into 3-4 pieces
  • 2 tablespoon chopped fresh parsley (or more) (leave out if you don't have any on hand)
  • Optional: chopped mushrooms, tomatoes; cooked ham, bacon or sausage; feta, Parmesan or goat cheese.
  • 1/4 teaspoon salt ((or more to taste))
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground pepper
  • Optional: dried basil, red pepper flakes, fresh or dried thyme, dill, cilantro, 1/4-1/2 tsp Dijon mustard or more

Instruction

  • HEAT OVEN TO 350F. Spray 7 x 11 pan or 8 x 8 pan with oil or line bottom with parchment for easy clean up. If doubling recipe, use 9 x 13 pan. Note 1 for muffins.
  • PREPARE EGGS: Crack eggs into a medium bowl. Add seasonings and whisk.
  • CHOP VEGETABLES: Add spinach, red pepper, green onion and parsley to food processor. Pulse until finely chopped. Add cheese and pulse 1-2 times to combine. Alternatively, finely chop vegetables. Add vegetable-cheese mixture to eggs.
  • FINISH CASSEROLE AND BAKE: Pour egg-vegetable mixture into prepared pan. If desired, sprinkle a little extra cheese on top. Place in oven and bake 17-19 minutes (for 7 x 11 pan) or just until center no longer jiggles. An instant read thermometer will be at 160F when cooked. If using a smaller pan e.g. 8 x 8, bake about 1-2 minutes longer. Let cool 5 minutes before cutting. Cut into 6 squares and serve. Note 2 to make ahead or freeze.