Lunch: Baked Eggs, Grandma-Style

Recipe by K Pine Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Baked Eggs, Grandma-Style

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

cooking spray (such as Pam®)
1 cup shredded Cheddar-Monterey Jack cheese blend
1 cup shredded mozzarella cheese
1/4 cup butter, divided
1/2 pound fresh mushrooms, sliced
6 green onions, sliced
2 cups fresh spinach
1/2 cup chopped tomatoes
12 eggs
1 cup half-and-half
1 teaspoon prepared yellow mustard
1 teaspoon dried marjoram
1 teaspoon dried tarragon
ground black pepper to taste

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.

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