HI!!! I feel like its been forever since I wrote a post! The big house move is finally done and most boxes are unpacked which is great!!! Last week & this I’ve tried to write this post and I was having some technically difficulties! After talking with lots of other blogging friends I finally figured out what was causing me to not be able to write! Unfortunately, the problem isn’t fixed but I figured out how to work around it… just won’t have that fun recipe card in the post for now….. hopefully the computer techies will figure that out asap!!!!
Onto this delicious pan of egg goodness!!
This Spinach, Tomato & Cheese Egg Bake was one of the very last dishes I made in our old house for one of our very last breakfasts there. It was delicious and honestly I think it had mostly to do with the cheesy goodness and the spinach and tomatoes add gorgeous color and good for you veggies! I love egg bakes when cooking for a crowd, they take no time at all to throw together and then let the oven do the work. You can throw in any veggie & cheese combo you love.
Spinach, Tomato & Cheese Egg Bake
1 dozen eggs
1 1/2 cups half & half
2 cups shredded Italian blend cheese {I used a 4 blend: mozzarella, pecorino, parmesan & provolone}, divided
2 handfuls baby spinach
1 pint grape tomatoes, halved
Preheat your oven to 375 degrees.
In a bowl whisk the eggs and stir in 1 cup of the shredded cheese, the baby spinach, half & half and tomatoes.
Spray a 9×13 baking dish with non stick spray. Pour in the egg mixture and top with the remaining 1 cup of cheese. Bake for approx. 30-40 minutes. Until the eggs are cooked through and the top is golden.
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