Springtime Spinach and Egg Bake

A quick and easy weekend breakfast or brunch.
spinach-and-egg-bakeGreat for a crowd or just a lazy day around the home!

The great thing about egg bakes is that almost every ingredient can be changed up to suit your families taste.  So go ahead, play around with veggies, seasonings…Let me know if you try this out or if you made any delicious changes!

You Will Need:
8 Eggs
1/4 tsp Old Bay
1/4 Cup Sour Cream
1 Small Onion, sliced
1/2 tsp Garlic Powder
1/4 Cup Greek Yogurt
2-3 Cups Fresh Spinach
Deli Meat, any flavor, torn
1 Medium-Large Potato, diced
4 oz Fresh Mushrooms, sliced
1/2 Cup Milk or Half and Half 
1 Cup Cheese of Your Choice, shredded
* Salt and Pepper 

*Note:  I used Low Fat sour cream which is much thinner than regular.  Cut back the amount of Greek Yogurt if using full fat sour cream and add a little more milk (or half and half).  You don't want your "creams" to be super thick 🙂

Let's Begin:

Preheat oven to 375° and spray baking dish.  
Dice potatoes, slice mushrooms, onions and shred cheese.

In a pan, heat some oil and toss in onions, potatoes and mushrooms.  Cook until potatoes are fork tender and everything has been nicely browned.

While your potato mixture is cooking:

Crack 8 eggs into a large bowl, set aside.

In a small bowl whisk together:
Milk
Sour Cream
Greek Yogurt

Whisk until smooth and there are no lumps or clumps. Now gently whisk liquid mixture into the large bowl with your eggs.

Once potato mixture is ready gently fold into your eggs along with your Deli Meat, 2-3 Cups fresh Spinach, 1 Cup Shredded Cheese, Old Bay Seasoning, Garlic Powder and Salt and Pepper.  Gently mix together and pour into sprayed baking dish.

Bake at 375 for 30 minutes or until middle of eggs are bouncy and top is golden brown!  Be careful not to overcook…You're looking for a nice golden top, but a creamy, cheesy inside 🙂

Let rest 10 minutes.
Now's the perfect time to make your toast!


Watch this recipe on YouTube

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