Garden-Fresh Egg Casserole
Make an easy breakfast casserole that’s great for a crowd by combing eggs, cheese, spinach, and chopped tomato in a single baking dish. It’s a great make-ahead choice for breakfast or brunch entertaining.
- 1 cup buttermilk
- 1/2 cup onion, grated
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup cottage cheese
- 1 cup spinach, chopped
- 1 cup tomatoes, chopped
- 1/2 cup butter, melted
- 18 eggs, beaten
- Mix all ingredients together; pour into a greased 13"x9" baking pan. Cover; refrigerate overnight. Bake at 350 degrees for 50 minutes to one hour. Serves 8 to 10.
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